This gentle and aromatic Persian Love Cake flavoured with lemon, almond, cardamom and rose water then topped with a candy rose glaze, is a present stopping cake and takes solely 10 minutes to organize!
This gorgeous Persian love cake, with its moist almond cake flavoured with lemon, cardamom, and rose water, is topped with a rose water glaze and adorned with pistachios and rose petals.
Whether or not you might be searching for a easy cake for dainty afternoon tea, birthdays, child showers, Valentine’s Day, special day, or for a scrumptious and simple cake when mates pop round, this fairly pistachio rose cake is the proper recipe!
I LOVE utilizing almond meal in truffles, it provides them a stunning texture and flavour and helps create a scrumptious and moist cake like my widespread almond and coconut cake, chocolate torte, orange almond cake and gluten free lemon cake. Almond meal additionally creates essentially the most AMAZING gluten-free desserts too!
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Why You are Going To Love This Recipe
- Fast and simple recipe – Persian love cake takes simply 10 minutes to organize and is made in a single bowl.
- Texture – tender and light-weight, this cake is moist and would not dry out for days because of the small quantity of vegetable oil added.
- Cake or dessert – this stunning cake is each scrumptious served for afternoon tea or makes a present stopping dessert!
- Standard and Thermomix – each strategies are written within the recipe card on the finish of the put up.
What You Want
While it could sound unique, this Persian love cake recipe makes use of substances you most likely have already got in your kitchen, together with some rose water and edible rose petals!
Word: Scroll to the recipe card on the backside for the substances portions and full detailed methodology.
For The Cake
- Butter – I like to recommend utilizing unsalted butter to make this cake. If you happen to use salted butter, omit the pinch of salt.
- Vegetable oil – or one other impartial oil like canola oil. Utilizing oil in addition to butter creates a fantastically moist cake.
- Caster sugar – often known as superfine sugar. This tremendous sugar dissolves simply when mixed with the opposite substances, serving to to create a light-weight textured cake.
- Eggs – I take advantage of measurement massive eggs, which weigh roughly 55g / 2 oz. Use room-temperature eggs.
- Lemon – juice and finely grated zest.
- Rose water – may be bought from most main supermarkets. That is an important ingredient of a Persian love cake.
- Vanilla extract – or vanilla essence or vanilla bean paste.
- Plain flour – often known as all-purpose flour.
- Almond meal – often known as almond flour or floor almonds.
- Floor cardamom – is a well-liked spice made out of cardamom pods. It’s used to flavour Center Jap desserts and truffles. It has a candy, pungent flavour that’s so scrumptious paired with lemon, almonds and vanilla.
- Baking powder – the elevating agent on this cake.
- Salt – only a pinch to reinforce the flavours of your Persian love cake.
For The Glaze
- Icing sugar – (powdered sugar) you should use both pure icing sugar or icing sugar combination for the glaze. Pure icing sugar will set firmer than icing sugar combination.
- Rose water – as with the cake, rose water is an important ingredient within the glaze.
- Milk – I like to recommend utilizing full cream milk for the perfect glaze.
- Pistachios – these stunning inexperienced pistachio nuts look so fairly with the pink of the rose petals! I like to recommend shopping for pistachio kernels and be sure you use unsalted pistachios.
- Edible rose petals – to embellish. These are non-obligatory, however a really fairly addition to the cake! You should purchase these from speciality meals shops or you should use edible florals designed for cocktails as a substitute.
Tools Required
There may be completely NO fancy tools wanted to make this stunning almond and rose cake.
- 20cm (8 inch) spherical cake tin – greased and lined with baking paper (parchment paper).
- Hand-held beaters and massive mixing bowl, stand mixer with a paddle attachment or Thermomix.
- Microwave-safe bowl and microwave – for making the rose-flavoured glaze.
- Oven – I specify fan-forced temperatures in my recipes. If you happen to use a traditional oven, enhance the temperature by 10-20 levels Celsius.
Step By Step Directions
With simply 10 minutes prep time, this simple rose cake is a one bowl recipe that appears like you’ve spent hours within the kitchen!
Word: Scroll to the recipe card on the backside for the substances portions and full detailed methodology.
Step 1 – Cream The Butter, Oil And Sugar
Preheat the oven. Line a spherical cake tin and put aside.
Place the butter, vegetable oil and caster sugar in a massive bowl.
Utilizing hand-held beaters or a stand mixer, beat the substances collectively till pale and fluffy.
Scrape down the edges of the bowl with a rubber spatula.
Step 2 – Add The Eggs, Lemon, Vanilla And Rose Water
Add the eggs one after the other, beating between every addition. As soon as the eggs have been combined in, add the lemon juice, lemon zest, rose water and vanilla extract. Beat till mixed.
Step 3 – Add The Dry Substances
Add the plain flour, almond meal, floor cardamom, baking powder and a pinch of salt.
Beat till simply mixed.
Step 4 – Bake
Spoon the combination into the ready pan and bake within the preheated oven till the cake is cooked. To inform whether it is prepared, insert a skewer into the middle of the cake, if it comes out clear then it’s cooked.
Enable the cake to cool within the tin earlier than transferring to a wire rack to chill fully.
Step 5 – Put together The Glaze
Place the icing sugar, rose water and milk right into a bowl and whisk till clean.
Microwave for 30 seconds after which combine once more.
Step 6 – Embellish The Cake
Pour the heat syrup over the prime of the cake, then sprinkle over chopped pistachios and edible rose petals (non-obligatory).
Serve your Persian love cake immediately!
Knowledgeable Ideas
- Creaming the butter and sugar – this may take round 2-3 minutes. Do not be tempted to hurry this in any other case your cake can come out on the dense aspect.
- examine if the cake is cooked – begin checking if it’s prepared roughly 10 minutes earlier than the recipe states. Persian love cake is prepared when a skewer inserted into the center comes out clear or with just a few moist crumbs on it.
- If you happen to discover that your cake is browning an excessive amount of within the oven – merely place a sheet of foil loosely excessive and proceed cooking.
- Pistachios – uncooked pistachios are a extra vivid inexperienced than roasted pistachios. Use unsalted pistachios.
- Rose water – do not be tempted so as to add greater than the recipe requires! Rose water could be very sturdy and may simply change into overpowering.
- Ensure the cake is totally chilly earlier than pouring over the glaze.
- Storing Persian love cake – the cake may be saved at room temperature for as much as 3 days.
- Freeze – you possibly can freeze leftover cake for as much as 2 months.
FAQs
No. I don’t suggest storing this cake within the fridge as it will probably dry out. The cake is greatest saved at room temperature.
Completely! Wrap properly and freeze for as much as 2 months.
The traditional story goes {that a} Persian lady fell head over heels in love with a Prince and made a cake full of lovely flavours to make him fall in love together with her. Whether or not it labored, nobody is aware of!
Sure – you possibly can swap lemon zest for orange zest and lemon juice for orange juice in equal quantities. If you happen to really need that orange flavour to shine, you possibly can even add a tiny sprint of orange blossom water—solely about ¼ tsp, in any other case it will probably overpower. The swap will give the cake extra of a heat, candy citrus style as a substitute of that shiny, zesty lemon hit.
For extra scrumptious and spectacular truffles which might be SO simple to make, take a look at these different widespread recipes:
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Persian Love Cake
A traditional Persian Love Cake made with cardamom, rose water, lemon and almond… topped with a candy glaze, chopped pistachios and rose petals.
Print Pin PriceServings: 12 serves
Energy: 413kcal
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Directions
Put together The Cake
- Preheat the oven to 170 levels celsius (fan pressured). Grease and line the bottom and sides of a 20cm spherical cake tin with baking paper and put aside.
- Use hand-held beaters or a stand mixer to cream the butter, vegetable oil and caster sugar till pale and fluffy (roughly 2-3 minutes). If utilizing a Thermomix: Place butter, oil and sugar into the TM bowl and and blend for 15 seconds, Velocity 5. Scrape down the edges of the bowl and blend for an extra 10 seconds, Velocity 5.
- Add the eggs, one after the other, beating between every addition.If utilizing a Thermomix: cut back to Velocity 2 and with the blades turning, add the eggs, one after the other, by way of the MC gap within the lid.
- Add the lemon juice, lemon zest, rose water and vanilla extract and beat till mixed. If utilizing a Thermomix: Add the lemon juice, lemon zest, rose water and vanilla extract and blend for 10 seconds, Velocity 3.
- Add the plain flour, almond meal, floor cardamom, baking powder and a pinch of salt and beat on low till simply mixed. If utilizing a Thermomix: Add the plain flour, almond meal, floor cardamom, baking powder and a pinch of salt and blend for 15 seconds, Velocity 5. Scrape down sides of blending bowl with spatula, then combine for an extra 10 seconds, Velocity 5.
Spoon the combination into the ready tin and bake for 40 minutes or till a skewer inserted into the center comes out clear.
Enable the cake to chill within the tin earlier than transferring to a wire rack to chill fully.
Put together The Glaze
Place the icing sugar, rose water and full cream milk right into a bowl and whisk till clean and mixed. Microwave for 30 seconds. Combine once more after which pour over the cooled cake.
Embellish with chopped pistachios and edible rose petals (non-obligatory).
Notes
- Pistachios – uncooked pistachios are a extra vivid inexperienced than roasted pistachios. make sure that to make use of unsalted pistachios.
- Rose water – do not be tempted so as to add greater than the recipe requires! Rose water could be very sturdy and may simply change into overpowering.
- Edible rose petals are non-obligatory, however a really fairly addition to the cake! You should purchase these from speciality meals shops or you should use edible florals designed for cocktails as a substitute.
- Creaming the butter and sugar – this may take round 2-3 minutes. Do not be tempted to hurry this in any other case your cake can come out on the dense aspect.
- If you happen to discover that your cake is browning an excessive amount of within the oven – merely place a sheet of foil loosely excessive and proceed cooking.
- examine if the cake is cooked – begin checking if it’s prepared roughly 10 minutes earlier than the recipe states. The cake is prepared when a skewer inserted into the center comes out clear.
- Ensure the cake is totally chilly earlier than pouring over the glaze.
- Storing Persian love cake – the cake may be saved at room temperature for as much as 3 days. Don’t retailer within the fridge because the cake could dry out.
- Freeze – you possibly can freeze leftover cake for as much as 2 months.
Vitamin
Energy: 413kcal | Carbohydrates: 50g | Protein: 5g | Fats: 23g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 68mg | Sodium: 133mg | Potassium: 121mg | Fiber: 2g | Sugar: 37g | Vitamin A: 525IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 1mg
