Description
This Exquisite Persian Love Cake is soft, floral, and filled with Middle Eastern magic. Fragrant with rose water, orange zest, and cardamom, it’s a romantic dessert topped with honey, pistachios, and rose petals—perfect for special occasions or anytime you want to impress.
Ingredients
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon salt
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1 teaspoon ground cardamom
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1 teaspoon ground cinnamon
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1 cup unsalted butter, softened
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1 cup sugar
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4 large eggs
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1 tablespoon rose water
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1 tablespoon orange zest
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½ cup Greek yogurt
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½ cup whole milk
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1 tablespoon honey (for drizzle)
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1/4 cup chopped pistachios (for garnish)
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1 tablespoon edible rose petals (optional, for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
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In a bowl, whisk flour, baking powder, salt, cardamom, and cinnamon.
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In another bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, then mix in rose water and orange zest.
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Stir in Greek yogurt and milk until smooth.
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Add dry ingredients and mix until just combined.
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Pour into prepared pan and bake 40–45 minutes until a toothpick comes out clean.
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Cool in the pan for 10 minutes.
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Drizzle with honey and top with pistachios and rose petals.
Notes
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Use full-fat yogurt for the best texture.
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Freshly ground cardamom gives the most aromatic flavor.
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Letting the cake rest overnight deepens the flavor.
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Store covered at room temp or refrigerate.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Persian