Updated: Aug 3, 2022
Even though there are different love stories behind Persian Love Cake all over internet, there is no traditional recipe in Iran called Persian Love Cake! But that doesn't mean I'm not going to share my own version of this delicious recipe with you.
The legend has it that the cake was baked by a woman to win the heart of a Persian Prince (Which I believe it's a made up story). As the name and story suggests, this is a perfect cake to bake for someone special. If you had your share of chocolate cake on valentine's day over the years, then perhaps it’s time to elevate your game and make something more enchanting! This cake is rich, moist and decent with a hint of rose and cardamom. There are different version of this cake and they are mostly with lemon juice but I have my own version which is with orange juice. It's also blood orange season so I made my glaze with blood orange to give it a more romantic look.
Ingredients: The Cake:
3/4 cup butter (room temperature)
3/4 cup granulated sugar
3 large eggs
1 1/4 cup flour
1 cup almond flour
Zest of one orange
1/2 cup orange juice
2 teaspoons rosewater
1 teaspoon ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Crushed pistachio for decoration
Dried rose petal for decoration
1 cup icing sugar
3 tablespoons blood orange juice
Butter a 9 inch cake pan and cover the bottom with parchment pepper.
Preheat the oven to 350°F.
In a bowl of a stand mixer, add butter and sugar. Use the whisk attachment and whisk on high speed till light and fluffy.
Stop the mixer and crack the eggs into the bowl. Keep whisking for another 4-5 minutes or until everything mixed well.
Sift the flour, almond flour, ground cardamom, baking powder, baking soda and salt into the mixer bowl.
Whisk for another 1-2 minutes or just enough that everything mixed well together.
Add the orange zest, orange juice and rosewater. Whisk for another 1 minute.
Transfer the batter into the prepared cake pan. With a spatula flattened the top evenly.
Bake the cake for 40-45 minutes or until golden brown and pass the toothpick test.
Take the cake out and let it cool down.
In a meantime, grab a medium bowl and add icing sugar and blood orange juice to it. Mix with a fork or whisk to form a smooth paste. Add more blood orange juice as needed to make it into a thick but dripping consistency.
Once the cake cooled down, flip it into the serving plate. Pour the glaze all over the cake.
Decorate it with crushed pistachio and dried rose petals.