Description
A delicate and fragrant Persian Love Cake featuring fluffy almond and cake flours infused with cardamom, lemon zest, rosewater, and vanilla. This cake is beautifully topped with a lemon glaze, chopped pistachios, and dried rose petals, making it an elegant dessert perfect for special occasions.
Ingredients
Scale
Cake Batter
- 300 g or 1 ½ cup fine granulated sugar
- Zest of 2 lemons
- 170 g or ¾ cup unsalted butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon rosewater
- 1 teaspoon pure vanilla extract
- 50 g or ¼ cup flavorless oil
- 1 teaspoon fine sea salt (halve if using table salt)
- 3 large eggs
- 145 g or 1 ¼ cup almond flour (not ground almonds, not almond meal)
- 195 g or 1 ½ cups cake flour, sifted
- 2 teaspoons baking powder
- 120 g or ½ cup kefir or buttermilk
Lemon Glaze
- 260 g or 2 cups powdered sugar
- 3-5 tablespoons freshly squeezed lemon juice
- 1 teaspoon rosewater
Toppings
- Chopped pistachios
- Dried rose petals
Instructions
- Preheat and prepare pans: Preheat the oven to 325°F (163°C). Butter and flour two 8-inch round cake pans or use baking spray to prepare them.
- Infuse sugar with lemon zest: In the bowl of a stand mixer, place the sugar. Zest the lemons directly over the sugar, then rub the zest into the sugar with your fingers until the texture resembles wet sand and the aroma is released.
- Mix wet ingredients with flavorings: Add the softened butter, flavorless oil, ground cardamom, rosewater, vanilla extract, and sea salt to the sugar mixture. Attach the paddle attachment to the mixer and beat on low speed, gradually increasing to medium. Scrape down the bowl as needed and beat until the mixture is light and airy.
- Add eggs gradually: With the mixer on, add the eggs one at a time, waiting 20-30 seconds between each addition. Scrape down the bowl periodically and beat until the batter is smooth and cohesive.
- Incorporate dry ingredients and kefir: On low mixer speed, add the almond flour, cake flour, and baking powder. As the mixer runs, slowly pour in the kefir or buttermilk. Mix gently until just combined, being careful not to overmix.
- Divide and bake: Divide the batter evenly between the two prepared cake pans and smooth the tops to create even surfaces. Bake in the preheated oven for about 25 minutes or until a cake tester inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to rest in their pans for about 5 minutes after baking, then transfer them to cooling racks until completely cool.
- Trim and prepare for assembly: Once cooled, use a cake slicer or bread knife to remove any doming on the tops of the cakes. Save the trimmed pieces as a snack if desired.
- Make the lemon glaze: In a bowl, whisk together the powdered sugar, freshly squeezed lemon juice (start with 3 tablespoons and add more if needed for desired consistency), and rosewater until smooth and pourable.
- Assemble and decorate: Pour or drizzle the lemon glaze over the cooled cake layers. Sprinkle chopped pistachios and dried rose petals on top as a beautiful garnish before serving.
Notes
- This cake is a blend of almond and cake flours, enriched with aromatic cardamom, rosewater, and lemon for a unique Middle Eastern flavor profile.
- Using kefir or buttermilk keeps the cake moist and tender.
- Butter and oil combination ensures a rich but moist texture.
- The lemon glaze balances the sweetness and adds a fresh citrus note.
- Decorate with pistachios and dried rose petals for an authentic Persian presentation.
- The cake layers can be prepared a day ahead and glazed just before serving to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
