Persian Love Cake
Recipe from Yumna | Feel Good Foodie · original post · full recipe on feelgoodfoodie.net
A tender almond flour and Greek yogurt cake scented with cardamom, orange and rose water, finished with an orange glaze, pistachios and rose petals.
Serves 8 60 minKid-friendly
veggiebakemiddle-eastern
Ingredients
- all-purpose flour190 g
- almond flour100 g
- baking powder — 1 ½ tsp6.8 g
- ground cardamom1.5 tsp
- salt — ½ tsp3 g
- granulated sugar200 g
- oranges — zested and juiced2 ea
- olive oil120 ml
- large eggs — at room temperature3 ea
- plain whole milk Greek yogurt180 g
- rose water — 3 ½ tsp; divided18 ml
- powdered sugar180 g
- shelled pistachios — finely chopped40 g
- dried edible rose petals2 g
Method
- Preheat the oven to 350°F (180°C). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, cardamom and salt (reserve a pinch of salt for the glaze).
- In a large bowl, combine the sugar and 2 tablespoons of orange zest. Rub them together with your fingers until the mixture resembles wet sand. Add the olive oil, eggs, Greek yogurt and 1 tablespoon of the rose water, and whisk until smooth.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, 2 tablespoons fresh orange juice, the remaining ½ teaspoon rose water and a pinch of salt until smooth.
- Drizzle the glaze over the cooled cake. Immediately sprinkle with the pistachios, rose petals and more fresh orange zest before the glaze sets.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Dairy-free
- 180 g Coconut yoghurt instead of plain whole milk Greek yogurt
Whisk the coconut yoghurt into the wet ingredients as written; baking time is unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- all-purpose flour · 190 g
- almond flour · 100 g
- baking powder · 6.8 g
- ground cardamom · 1.5 tsp
- salt · 3 g
- granulated sugar · 200 g
- oranges · 2 items
- olive oil · 120 ml
- large eggs · 3 items
- plain whole milk Greek yogurt · 180 g
- rose water · 18 ml
- powdered sugar · 180 g
- shelled pistachios · 40 g
- dried edible rose petals · 2 g