Name: Persian Love Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Persian
Ingredients: 6 tbsp ghee (or butter, melted); 6 tbsp olive oil (light); 1 cup sugar; 5 large eggs; 1 cup yogurt (thick, Greek style, reduced fat); 2 tbsp rose water; 2 tsp ground green cardamom; 1 cup almond flour; 3/4 cup all-purpose flour; 1/2 cup semolina flour; 2 tsp baking powder; 1 pinch salt; 3 tbsp sliced almonds; 1/2 cup honey; 1/3 cup orange juice; 2 tbsp rose water; 1/2 tsp ground saffron; 2 tbsp slivered pistachios; Fresh or dried edible rose petals; Additional slivered nuts; Rose water cream (optional, see blog post)

Jump to Recipe

If you are looking for a dessert that feels like a warm hug and whispers of exotic romance, the Persian Love Cake Recipe is your perfect match. This incredibly fragrant, moist cake combines the heavenly aroma of rose water, saffron, and cardamom with the richness of almond and semolina flours. Every bite is an elegant blend of textures and flavors that transports you straight to a bustling Persian bazaar, with honey-sweet syrup soaking the cake to perfection. It’s a stunning centerpiece for any celebration or a special treat just to brighten up your day.

A round, golden brown cake is placed on a white plate. The cake has a smooth, slightly shiny top layer and is decorated with small, thin green sliced pistachios scattered evenly across the surface. There are also a few light pink flower petals arranged delicately on top. The edges of the cake show a slightly darker hue, indicating a light crust. The plate sits on a white marbled surface, with two blurred glasses in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Persian Love Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, whether it’s adding moisture, aroma, or that irresistible golden color. These pantry staples come together in harmony to create a dessert that tastes like a masterpiece.

Ghee (6 tbsp): Adds a deep, nutty richness and enhances the moist crumb of the cake.
Light olive oil (6 tbsp): Keeps the cake tender without overpowering the delicate flavors.
Sugar (1 cup): Sweetens the cake and helps achieve a luscious texture.
Large eggs (5): Provide structure and contribute to a fluffy consistency.
Greek-style yogurt (1 cup): Adds tanginess and moisture for a light, tender crumb.
Rose water (2 tbsp + 2 tbsp): Infuses the cake with a signature Persian floral aroma that’s unforgettable.
Ground green cardamom (2 tsp): Offers a warm, citrusy spice that complements the sweetness perfectly.
Almond flour (1 cup): Gives a delicate nuttiness and rich texture.
All-purpose flour (3/4 cup): A foundational ingredient that balances the flour blend.
Semolina flour (1/2 cup): Adds a subtle graininess that enhances the cake’s crumb.
Baking powder (2 tsp): Makes sure the cake rises light and airy.
Salt (a pinch): Enhances all the flavors and balances the sweetness.
Sliced almonds (3 tbsp): Provide a delightful crunch topping.
Honey (1/2 cup): Used in the syrup to soak the cake, adding a luscious sweet glaze.
Fresh orange juice (1/3 cup): Brightens the syrup with a citrus zing.
Ground saffron (1/2 tsp): Imparts a luxurious golden color and subtle floral notes.
Slivered pistachios (2 tbsp): Garnish the syrup with a beautiful crunch and vibrant green color.

How to Make Persian Love Cake Recipe

Step 1: Preheat and Prepare

Kick off your baking adventure by preheating the oven to 350 degrees Fahrenheit. Grease a 10-inch springform pan and line the bottom with parchment paper to ensure your cake releases effortlessly later.

Step 2: Cream the Fats and Sugar

Combine the melted ghee with olive oil in a large mixing bowl, then whisk in the sugar until the mixture is creamy and well blended. This smooth base is crucial for a tender cake texture.

Step 3: Add the Eggs

Incorporate the eggs one at a time, whisking thoroughly after each addition. This slow process helps the batter emulsify and traps air to keep your cake light.

Step 4: Mix in Yogurt and Aromatics

Stir in the thick Greek yogurt, folding it in until the batter becomes fluffy. Then, add rose water and ground green cardamom, stirring gently so the fragrance evenly infuses without deflating your mixture.

Step 5: Add the Dry Ingredients

Sift together almond flour, all-purpose flour, and semolina. Carefully whisk these into your wet ingredients, making sure everything is just combined to maintain a soft texture.

Step 6: Incorporate Leavening and Salt

Sprinkle the baking powder and a pinch of salt over the batter. Gently mix to distribute these essential ingredients, which ensure your cake rises beautifully and the flavors balance perfectly.

Step 7: Pour Batter and Top With Almonds

Transfer the smooth batter to your prepared pan. Tap the pan lightly on the counter to level the surface, then scatter sliced almonds over the top to create a lovely golden crust.

Step 8: Bake Until Golden

Bake your cake at 350 degrees Fahrenheit for 30 to 40 minutes. You’ll know it’s ready when the top turns golden and a toothpick inserted in the center comes out clean.

Step 9: Prepare Honey-Orange Saffron Syrup

While your cake bakes, bring honey and fresh orange juice to a boil, then reduce the heat and simmer for five minutes. Stir in rose water and ground saffron, then turn off the heat and toss in the pistachios to soak their flavors into the syrup.

Step 10: Infuse the Cake with Syrup

Once the cake is baked and still warm, poke fine holes all over it using a skewer or sharp knife. Slowly pour the warm syrup over the cake so it seeps into every crevice, making each bite beautifully moist and flavorful.

How to Serve Persian Love Cake Recipe

A thick round yellow cake with a moist texture is shown on a white plate, placed on a white marbled surface. The cake has been cut to show the inside, which looks soft and dense. The top layer is decorated with thin white almond slices, small green pieces of pistachio nuts, and delicate pink flower petals scattered evenly. The edges of the cake are golden brown, indicating it is well-baked. Two clear glasses with a pink-orange drink are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The traditional finishing touch for this Persian Love Cake Recipe is an artistic sprinkle of slivered pistachios and edible rose petals. These not only add stunning color but elevate the eating experience with subtle crunch and floral notes.

Side Dishes

This cake pairs wonderfully with a dollop of rose water whipped cream or lightly sweetened Greek yogurt. Serve alongside fresh berries or citrus slices to brighten the palate and enhance the cake’s delicate flavor profile.

Creative Ways to Present

For celebrations, slice the Persian Love Cake Recipe into small, elegant squares and drizzle extra honey syrup on top. You can also plate each serving with a sprig of mint and a few chopped pistachios to impress your guests with its beauty and flavor.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Persian Love Cake tightly covered at room temperature for up to 2 days. The syrup helps maintain moisture, but make sure to avoid direct sunlight or overly warm spots to preserve freshness.

Freezing

You can freeze the cake before pouring the syrup. Wrap it well in plastic wrap and foil, and freeze for up to 2 months. Thaw completely before adding the syrup to keep that iconic moist, fragrant texture intact.

Reheating

To enjoy the cake warm after storage, gently heat individual slices in a microwave for about 15-20 seconds or place the entire cake in a low oven (300 degrees Fahrenheit) for 10 minutes. Add a little extra syrup or cream if it feels dry.

FAQs

Can I substitute ghee with butter in the Persian Love Cake Recipe?

Absolutely! Butter works wonderfully as a substitute for ghee, though ghee offers a slightly richer, nuttier flavor that complements the Persian spices uniquely.

Is it necessary to use semolina flour in this cake?

Semolina flour gives the cake a distinctive grainy texture and rustic crumb, which is part of what makes this recipe special. However, you can replace it with more all-purpose flour in a pinch, though the texture will be slightly different.

Can this cake be made vegan?

To adapt the Persian Love Cake Recipe for vegan diets, try using flax eggs or chia eggs as egg replacements and a plant-based yogurt alternative. Substitute ghee with coconut oil to keep the cake moist and flavorful.

How important is the rose water in this recipe?

Rose water is essential for the authentic flavor profile of the Persian Love Cake Recipe. Without it, the cake loses much of its signature floral aroma and character, so it’s worth seeking out a good quality rose water.

What is the best way to serve leftover cake?

Serve leftover Persian Love Cake at room temperature or warmed slightly, paired with a little cream or yogurt. It’s delicious on its own or even as an accompaniment to a cup of tea or coffee.

Final Thoughts

Making the Persian Love Cake Recipe is more than whipping up a dessert — it’s creating a sensory experience full of history, warmth, and love. This cake’s delicate balance of sweet, floral, and nutty flavors will quickly earn a permanent spot in your recipe rotation. Give it a try, and I promise it’ll be a sweet hug you’ll want to return to again and again.