Recipe Card
How I Finally Nailed Persian Love Cake at Home
- Prep
- 25 min
- Cook
- 33 min
- Total
- 58 min
- Serves
- 8
- Calories
- 484 kcal
- Carbs
- 53.00 g
Ingredients
- 3/4 cupwhite granulated sugar
- 1 largeorange (zest)
- 2 largeeggs (at room temp)
- 1/2 cupsour cream (or Greek yogurt)
- 1/2 cupunsalted butter (melted)
- 1/4 cuporange juice (freshly squeezed)
- 1.5 tsprosewater extract (or 2 tbsp rosewater)
- 1 cupall-purpose flour
- 1 cupalmond flour
- 1 tspbaking powder
- 1/2 tspbaking soda
- 1/4 tspsea salt
- 1.5 tspground cardamom
- 1/3 cuppistachios (finely diced/ground)
- 1 cuppowdered sugar
- 1 tsporange zest
- 1/2 to 1 tsprosewater extract
- 3 to 4 tbspcream
- 3 tbspdiced pistachios (for garnish)
- 1/4 cupedible rose petals (for garnish)
Instructions
- 1
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper and spray the sides with a baking spray.
- 2
Place the granulated sugar into a large mixing bowl and zest in the orange. Use your fingers to blend the zest and sugar together.
- 3
Add in the eggs, sour cream, melted butter, orange juice, and rosewater/extract. Whisk until well-beaten.
- 4
In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cardamom.
- 5
Sift the dry ingredients into the wet ingredients, then mix until well combined.
- 6
Fold in the finely diced pistachios.
- 7
Pour the cake batter into the prepared pan. Spread the batter evenly. Bake at 350°F for 33 to 35 minutes, until a toothpick inserted comes out clean.
- 8
Allow the cake to cool in the pan for about 5 minutes, then remove onto a wire rack to cool completely.
- 9
Prepare the glaze by mixing powdered sugar, orange zest, rosewater/extract, and heavy cream until thick.
- 10
Allow the cake to cool to room temperature before adding the glaze. Pour the rosewater glaze onto the center of the cake and gently nudge it to the edges.
- 11
Garnish the top of the cake with diced pistachios, rose petals, and/or rose buds.