Name: Persian Love Cake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 6 h 40 min
Cuisine: Persian
Ingredients: 4 1/3 cups almond flour; 1 cup granulated sugar; 1 cup light brown sugar; 1 cup butter, room temperature; 1 teaspoon salt; 3 eggs, room temperature; 1 1/4 cups full-fat plain Greek yogurt, room temperature; 1/2 teaspoon cinnamon; 2 teaspoons vanilla extract; 1 tablespoon orange blossom water; 1/2 cup shelled pistachios, roasted and unsalted, chopped; Food-grade dried rose petals, for decorating

Ingredients

4 1/3 cups almond flour

1 cup granulated sugar

1 cup light brown sugar

1 cup butter (room temperature)

1 teaspoon salt

3 eggs (room temperature)

1 1/4 cup full-fat plain Greek yogurt (room temperature)

1/2 teaspoon cinnamon

2 teaspoons vanilla extract

1 tablespoon orange blossom water

1/2 cup shelled pistachios (roasted and unsalted)

Food grade dried rose petals (for decorating)

Instructions

Step 1: Preheat your oven to 350° F. Grease and line an 8-inch springform pan with parchment paper to prepare for baking.

Step 2: Make the crust by combining almond flour, granulated sugar, brown sugar, butter, and salt in a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer. Beat on low speed until the mixture is crumbly. Press half of this mixture evenly into the prepared pan to form the crust.

Step 3: Prepare the filling by adding eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water to the remaining crumb mixture. Beat on medium speed until everything is fully incorporated and the batter is smooth. Pour this filling over the crust in the pan.

Step 4: Bake the cake for 1 hour and 30 minutes, or until the top turns golden brown and the center has a slight jiggle. Remove it from the oven and let it cool completely in the pan on a wire rack.

Step 5: Once cooled, refrigerate the cake for at least 4 hours or overnight to allow the filling to set properly.

Step 6: After chilling, carefully remove the cake from the pan. Decorate the top with chopped pistachios and dried rose petals before serving. Enjoy your fragrant Persian Love Cake!

Tips & Variations

For a stronger floral note, add a few drops of rose water along with the orange blossom water.

Use a mix of chopped almonds and pistachios for added texture in the topping.

If you prefer a less dense cake, lightly toast the almond flour before mixing to enhance flavor and texture.

Make sure all ingredients are at room temperature for the best mixing results.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because it contains Greek yogurt, keeping it chilled is important to maintain freshness. To serve, allow the cake to come to room temperature for about 15 minutes or enjoy it chilled. Leftover cake can also be frozen in an airtight container for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I substitute almond flour with another flour?

Almond flour is key to the cake’s moist texture and nutty flavor. Substituting with all-purpose flour will change the texture and taste significantly. For a similar gluten-free option, try finely ground hazelnut or cashew flour.

What is the purpose of orange blossom water?

Orange blossom water adds a subtle fragrant floral note that complements the almonds and rose petals, giving the cake its signature Persian flavor. If you don’t have it, you can omit it, but the distinctive aroma will be less pronounced.