How to Make Persian Love Cake: A Recipe to Sweeten Your Day

Persian Love Cake. Just the name conjures up images of exotic spices, delicate flavors, and a whole lot of love baked into every bite. This isn’t your average dessert; it’s an experience, a journey for your taste buds that transports you straight to the bustling streets of Tehran, where the air is thick with the aroma of cardamom and rosewater.

Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step with ease. I promise, the end result will be a cake so delicious, so fragrant, and so visually stunning, that it will become your new go-to dessert for impressing guests and indulging your sweet tooth. So, are you ready to embark on a culinary adventure and discover the magic of Persian Love Cake? Let’s get started!

Ingredients:

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) plain yogurt

For the Cardamom-Rosewater Glaze:

• ½ cup (100g) powdered sugar
• 1 tablespoon rosewater
• ¼ teaspoon ground cardamom
• 2-3 tablespoons milk

For the Topping:

• ¼ cup (40g) sliced almonds
• 2 tablespoons pistachios, roughly chopped
• 1 tablespoon dried rose petals (optional)

Equipment:

• 9-inch springform pan
• Parchment paper
• 2 mixing bowls
• Electric mixer
• Whisk
• Spatula
• Baking sheet
• Cooling rack

Instructions:

Making the Cake:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. This will ensure your cake doesn’t stick and comes out cleanly.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed, resulting in a cake that rises beautifully.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This creates air pockets in the batter, resulting in a tender and airy cake.
4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Yogurt and Dry Ingredients: Gently fold in the yogurt, followed by the dry ingredient mixture in two additions. Avoid overmixing at this stage, as it can lead to a tough cake.
6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Persian Love Cake Batter

While the Cake Bakes, Make the Glaze:

1. Whisk Together: In a small bowl, whisk together the powdered sugar, rosewater, and cardamom.
2. Adjust Consistency: Gradually whisk in the milk, one tablespoon at a time, until you reach your desired glaze consistency. You want it to be thick enough to coat the cake but not too runny.

Assembling the Persian Love Cake:

1. Cool the Cake: Once baked, allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from becoming soggy.
2. Glaze and Decorate: While the cake is still slightly warm, pour the glaze over the top, allowing it to drip down the sides. Immediately sprinkle the sliced almonds, pistachios, and dried rose petals (if using) over the glaze.
3. Set and Serve: Let the glaze set for at least 30 minutes before slicing and serving.

Sliced Persian Love Cake

Tips and Tricks:

• Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature before starting. This helps to create a smooth and emulsified batter.
• Don’t Overmix: Overmixing the batter can lead to a tough cake. Be sure to mix just until the ingredients are combined.
• Rosewater Variations: The intensity of rosewater can vary. Start with 1 tablespoon and add more to your liking.
• Serving Suggestions: Persian Love Cake is delicious on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQs about Persian Love Cake:

Q: Can I use a different type of pan?
A: Yes, you can use a 9×13 inch baking pan, but you may need to adjust the baking time accordingly.

Q: Can I make this cake ahead of time?
A: Absolutely! Persian Love Cake actually tastes even better the next day. Store it in an airtight container at room temperature for up to 2 days.

Q: Can I freeze Persian Love Cake?
A: Yes, you can freeze the unfrosted cake for up to 2 months. Thaw it overnight in the refrigerator and make the glaze fresh before serving.

There you have it! A slice of Persia, right in your own kitchen. This Persian Love Cake isn’t just a treat for the taste buds; it’s a celebration of culture, flavor, and the joy of baking. Give this recipe a try and let me know how yours turns out in the comments below!

Want to explore more delicious cake recipes? Check out our guide on how to make key lime cake.