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Persian Love Cake that I baked for my Birthday

This Persian Love Cake recipe is flavoured with rose water, saffron, cardamom and citrus and dabbed with warm syrup, glaze, pistachios and rose petals.
Prep Time35 mins
Cook Time50 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Persian
Keyword: persian love cake baked in springform, recipe for persian love cake
Servings: 8 people
Author: Famidha Ashraf

Ingredients

For the saffron milk

  • a pinch of saffron strands
  • a pinch of sugar
  • ½ cup milk warmed

For the cake batter

  • 200 grams unsalted butter softened
  • 1 cup white sugar
  • ¼ teaspoon cardamom powder
  • 4 large eggs room temperature
  • ½ cup almond flour
  • ½ cup full-fat labneh you can use hung yoghurt or greek yoghurt
  • 2 teaspoons rose water
  • 2 cups all-purpose flour maida
  • 2 teaspoon baking powder
  • ¼ teaspoon salt

For the aromatic syrup

  • ¼ cup sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon rose water
  • ½ teaspoon orange blossom water optional

For the glaze

  • 1 cup icing sugar
  • 3 tablespoons lemon juice

For garnish

  • slivered pistachios
  • dried rose petals

Instructions

Prepare the saffron milk

  • Crush the saffron strands with a dash of sugar with a back of a spoon. The sugar helps to break down the saffron strands easily and we can get the maximum out of the little saffron. Stir in the crushed saffron to the warm milk and keep it covered until needed. You can make this ahead and keep refrigerated.

Prep the pan and oven

  • Grease an 8-inch springform pan and line the sides and the bottom with baking paper. Measure and keep all the ingredients ready. Preheat the oven to 160℃.

Prepare the cake batter

  • Add the plain flour, baking powder and salt to a small bowl and whisk to combine. In a larger bowl, add the softened butter and sugar. Cream the butter and sugar with an electric whisker at high speed for 2 to 3 minutes or until light and fluffy. Add the eggs one by one making sure to whisk each before you add the next. Whisk in the cardamom powder and almond flour. Make sure to stop and scrape the sides of the bowl and whisk thoroughly. Add the labneh or greek yoghurt and rose water and whisk again. Fold in the flour mixture and the saffron milk just until combined. Do not overmix.

Bake the cake

  • Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of the spoon. Tap the pan on the countertop once or twice to remove any trapped air bubbles. Bake in the preheated oven for 45 to 50 minutes or until the cake passes the toothpick test. Remove the pan from the oven and let it cool for about 10 minutes while you can prepare the syrup.

Prepare the syrup

  • Carefully remove and place the cake on a wire rack. Heat the sugar, lemon juice and rose water and orange blossom water until sugar melts and thickens. Brush this warm syrup all over the warm cake and let it cool completely.

Prepare the glaze

  • Whisk the icing sugar and lemon juice to a smooth paste. If it is too thick, add just a dash of water and if it turns too runny, then add some more icing sugar.

Garnish the cake

  • Pour the prepared glaze over the cake only after the cake is completely cooled. Sprinkle rose petals and pistachios all over the cake. Store any leftover cake covered fully in the refrigerator.