Description
This Persian Love Cake is a fragrant and moist almond-based dessert infused with orange blossom water, cinnamon, and vanilla, topped with crunchy pistachios and delicate dried rose petals for an elegant finish. The cake features a crumbly almond crust and a creamy yogurt-based filling, baked to golden perfection and chilled to set for a luscious texture. Perfect for special occasions or a sophisticated treat.
Ingredients
Scale
Crust
- 4 1/3 cups almond flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter, room temperature
- 1 teaspoon salt
Filling
- 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
Topping
- 1/2 cup shelled pistachios, roasted and unsalted, chopped
- Food-grade dried rose petals, for decorating
Instructions
- Preheat and prepare pan: Preheat your oven to 350° F (175° C). Grease and line an 8-inch springform pan with parchment paper to ensure easy removal of the cake after baking.
- Make the crust: In a stand mixer fitted with a paddle attachment or a large mixing bowl using a hand mixer, combine almond flour, granulated sugar, brown sugar, room temperature butter, and salt. Beat on low speed until the mixture becomes crumbly and evenly combined. Press half of this mixture firmly and evenly into the base of the prepared pan, creating a solid crust layer.
- Prepare the filling: To the remaining crumb mixture, add the room temperature eggs, full-fat Greek yogurt, vanilla extract, cinnamon, and orange blossom water. Beat on medium speed until all ingredients are fully incorporated and the batter is smooth and cohesive.
- Assemble and bake: Pour the filling mixture over the prepared crust in the springform pan, smoothing the top evenly. Bake in the fully preheated oven for 1 hour and 30 minutes, or until the top is golden brown and the center shows a slight jiggle when gently shaken.
- Cool and chill: Remove the cake from the oven and place it on a wire rack to cool completely in the pan. Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow the filling to set properly and enhance the flavors.
- Decorate and serve: After chilling, carefully remove the cake from the springform pan. Top with chopped roasted pistachios and sprinkle with food-grade dried rose petals for an authentic Persian presentation. Slice and enjoy this fragrant, tender dessert.
Notes
- Using room temperature ingredients ensures smoother mixing and better texture.
- Chilling the cake overnight improves flavor melding and helps the filling set firmly.
- Orange blossom water and rose petals provide a distinct floral aroma traditional to Persian desserts.
- Be careful not to overbake; a slight jiggle in the center indicates perfect doneness for a moist filling.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Keywords: Persian Love Cake, almond flour cake, orange blossom cake, Persian dessert, gluten free cake, rose petals cake, pistachio cake, yogurt cake
