Beauty comes in different shapes and sizes, only this time it comes together with taste. Presenting to you – The Persian love cake.
Seasoned with rose petals, and a lip smacking syrup prepared with he flavors of citrus and honey, this dense cake is nothing less than a daydream or a walk in a garden full of sweet-smelling roses.
Persian Love Cake Recipe
Not only its name and Persian association carries a certain appeal to it, but every little bite and crumb of it, speaks of love and happiness it is made with.
This recipe is from a friend, and I’m so glad that she agreed to let me share it with you!
Isn’t it just too exquisite for words? If you had your share of chocolate and vanilla cakes over the years, then you’ll agree that it’s time to embrace something different, something more enchanting!
This beautiful Persian love cake; it is no less than a love potion, or a cupid’s arrow. Perfect to share with your Valentine.
The story of this Persian love cake dessert
This recipe has existed for decades.
The legend has it that the cake was baked by a love-struck woman to win the heart of a Persian Prince.
And so, she put down various spells, and the moment the Prince took a bite of the cake, he was head over heels for the woman.
Perhaps it’s true that the way to a man’s heart is through his stomach!
So you see? When I called this cake a love potion, I legit meant it.
However, I’m not so sure it’ll do the same now, but you can certainly bake it for someone you care about.
To me nothing is more romantic than a home cooked meal or treat!
Ingredients you’ll need
To make this stunning cake you will need some standard baking ingredients like flour, sugar (granulated and confectioners), eggs, butter, and baking leavening agents.
In addition, there are a couple of ingredient that you may not normally have in your pantry, but common ingredients in Persian bakeries:
- Flours – almond (not almond meal), and semolina.
Semolina flour is made of durum wheat. Durum is a common flour cultivated in the middle east. You can find it in most grocery stores near the all-purpose flour in the baking isle.
This will give the cake a little texture as durum is courser than all-purpose flour with a hint of yellow natural coloring.
- Rose Water – this unique flavor is one of the star ingredients in this cake. You need this. I make my own rose water, but it can be found in grocery stores in the international section, online or in health food stores.
- Cardamon spice – cardamom is also a key ingredient. Cardamom is a spice that is widely found in the Indian subcontinent and Indonesia and found in most grocery stores spice isle.
- Fresh Citrus, lime or lemon – we use the zest in the cake and the juice in the syrup that glazes the warm cake.
- Honey – this is added to the syrup with the lime/lemon juice with water.
- Pistachios – chopped. Adds nice texture and flavor, plus the color it so pretty on this cake.
- Dried rose petals – these are used just on top of the cake for a simple decoration. These can be purchased online. I found some at World Market Store. Feeling crafty? Dry your own!
Simple Cake Decorations
What else is special about this cake? The simple and pretty topping on the cake!
Most traditional Persian Love cakes are topped with rose petals, and pistachios. So simple and pretty!
I have mentioned before how cake decorating is not my forte, but THIS I can do and so can you!
PS. You can also experiment with the shape. Instead of going for conventional round cake, you can opt instead for a doughnut shape, which is what Persian bakers have also embraced in recent years.
How to bake a Persian love cake
This is a single layer 9-inch cake with the cake base, topped with a syrup, then with an icing.
- Mix the semolina and yogurt in a bowl and set aside.
- In a separate mixing bowl whisk together the sugar and butter, add eggs one at a time, then add semolina and yogurt mixtures together.
- Add lime zest, cardamon, and rose water.
- Sift in remaining flours with baking powder and baking soda.
Bake and make syrup
While the cake is baking, next you will make the syrup.
In a saucepan add water, honey, and lime juice. Heat over medium heat until the honey liquifies.
Poke holes in the cooked cake and pour syrup over the cake. Let the cake cool completely before removing it to a serving plate, and finishing with the icing.
Note that in place of lime juice, an extra teaspoon of the rose water can be incorporated in the icing.
Last but not least
When I say food is love, desserts hold a significant space. And this my friend, coming straight from Aphrodite’s kitchen, is pure bliss.
So go on, wake up the baker inside from a deep slumber. The recipe is easy and worth making.
Have you ever tried baking Persian Love Cake? Do tell me! I would love if you shared your thoughts in the comment section.
Persian Love Cake
- 1 Cup Semolina flour
- ½ Cup plain yogurt
- 1 Cup Granulated sugar
- 2/3 cup Unsalted butter
- 3 Eggs
- 1 Teaspoon ground cardamon
- 2 Tablespoon Rose water
- Zest of 1 Lime
- 1 Cup All purpose flour
- 1 Cup Almond flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon Salt
- 1/4 Cup Fresh lime juice
- 1/4 Cup Water
- 1/2 Cup Honey
- 1 – 1/2 Cups Confectioners’ sugar
- 1 Tablespoon lime juice fresh 1 teaspoon rose water
- 2 Tablespoons water
- 2 Tablespoons Pistacchio chopped
- 1 Tablespoon Rose petals dried
- Grease and line a 9" round cake pan with parchment paper and set aside.
- Put the semolina and yogurt in a medium mixing bowl, mix it thoroughly and set it aside.
- In a large separate bowl, take the sugar and butter and whisk it until the mixture turns pale and fluffy.
- Now add the eggs into the sugar/butter mixture, and whisk until it is well combined.
- Add the semolina and yogurt mixture next and give it another whisk.
- Add the lime zest, cardamom, and rose water and fold into the cake batter.
- Sift in all the dry ingredients; all purpose flour, almond flour, baking soda, baking powder, and salt into the batter bowl.
- Fold the dry ingredients into the wet with a rubber spatula until you get a uniform batter.
- Pour the batter into the prepared cake pan.
- Bake the cake in a preheated oven at 350F for 40-45 minutes until the top turns golden and a wooden toothpick inserted in the middle of the cake comes out clean.
- Place cooked cake on a cooling rack.
- Next, in a small saucepan add the water, lime juice, and honey. Heat over medium heat until the honey has liquified for about 5 minutes.
- In a medium mixing bowl whisk together confectioners’ sugar, lime juice and water. Add more water if needed to thin the consistency.
- When the cake is still warm and still in the cake pan, poke some holes into it with a skewer.
- Drizzle the syrup all over the cake, as evenly as you can.
- Let the cake cool to room temperature before removing from pan and placing on a serving plate.
- Pour icing on top of the cake and sprinkle the chopped pistachios and rose petals.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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