The recipe for Persian love cake is super, super, super simple. The rose pistachio cake has a dense and heavy crumb, but it’s absolutely light on the palate. The lemon and cardamom notes give the Iranian cake a devilishly refreshing flavor.
Prep Time20 minutesmins
Cook Time40 minutesmins
Course: Dessert
Servings: 6Servings
Calories:
Author: Natasha Minocha
Ingredients
1cup / 125 gmsAll-purpose flour
1cup / 100 gmsAlmond flour
1 1/4tspBaking powder
1/2tspBaking soda
1/4tspSalt
1.5tsp Cardamom powder
1/2tsp Nutmeg, freshly grated
2tsp Lemon zest
1/2cup / 100 gmsCaster sugar
1cup / 250 gmsGreek yogurt, plain
1/2cup / 90 gmsCoconut oil
1tbsp Rosewater
2tspLemon juice
Glaze
1/3cup / 35 gmsIcing sugar
2tsp Rosewater
1tbsp Milk
Instructions
Preheat your oven to 180 C. Grease and line the bottom of your 8" cake tin with parchment paper.
In a large bowl, whisk together both the flours, baking powder, baking soda, salt, cardamom powder, nutmeg, lemon zest, and sugar.
In a separate bowl, mix the yogurt, coconut oil, rosewater, and lemon juice.
Pour over the dry ingredients and mix well until a smooth batter is formed. Please don't overmix.
Pour into your prepared tine and bake for 35 -40 minutes until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool on a cooling rack, then turn it out on your serving platter.
Pour the glaze over the completely cool cake and decorate with finely chopped pistachios and dried rose buds/petals.I had some really pretty cosmos flowers, so those went on the cake too. Traditionally though, just rose and pistachios are used.
Let the icing set for a few minutes before slicing the cake. Enjoy!
Glaze
Combine the icing sugar, rosewater, and milk in a small bowl. Mix well until you get a thick, smooth mixture.