Persian Love Cake

A classic Persian Love Cake made with cardamom, rose water, lemon and almond... topped with a sweet glaze, chopped pistachios and rose petals.

5 from 1 vote

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Course: Cakes

Cuisine: Middle Eastern

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 413kcal

Cost: $10

Preheat the oven to 170 degrees celsius (fan forced).
Grease and line the base and sides of a 20cm round cake tin with baking paper and set aside.
Use hand-held beaters or a stand mixer to cream the butter, vegetable oil and caster sugar until pale and fluffy (approximately 2-3 minutes).
If using a Thermomix: Place butter, oil and sugar into the TM bowl and and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 10 seconds, Speed 5.
Add the eggs, one at a time, beating between each addition.
If using a Thermomix: reduce to Speed 2 and with the blades turning, add the eggs, one at a time, through the MC hole in the lid.
Add the lemon juice, lemon zest, rose water and vanilla extract and beat until combined.
If using a Thermomix: Add the lemon juice, lemon zest, rose water and vanilla extract and mix for 10 seconds, Speed 3.
Add the plain flour, almond meal, ground cardamom, baking powder and a pinch of salt and beat on low until just combined.
If using a Thermomix: Add the plain flour, almond meal, ground cardamom, baking powder and a pinch of salt and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
Spoon the mixture into the prepared tin and bake for 40 minutes or until a skewer inserted into the middle comes out clean.
Allow the cake to cool in the tin before transferring to a wire rack to cool completely.

Place the icing sugar, rose water and full cream milk into a bowl and whisk until smooth and combined. Microwave for 30 seconds. Mix again and then pour over the cooled cake.
Decorate with chopped pistachios and edible rose petals (optional).

RECIPE NOTES & TIPS

INGREDIENTS:

Pistachios - raw pistachios are a more vivid green than roasted pistachios. make sure to use unsalted pistachios.
Rose water - don't be tempted to add more than the recipe calls for! Rose water is very strong and can easily become overpowering.
Edible rose petals are optional, but a very pretty addition to the cake! You can buy these from speciality food stores or you can use edible florals designed for cocktails instead.

MORE RECIPE TIPS:

Creaming the butter and sugar - this will take around 2-3 minutes. Don't be tempted to rush this otherwise your cake can come out on the dense side.
If you find that your cake is browning too much in the oven - simply place a sheet of foil loosely over the top and continue cooking.
How to check if the cake is cooked - start checking if it’s ready approximately 10 minutes before the recipe states. The cake is ready when a skewer inserted into the middle comes out clean.
Make sure the cake is completely cold before pouring over the glaze.
Storing Persian love cake - the cake can be stored at room temperature for up to 3 days. Do not store in the fridge as the cake may dry out.
Freeze - you can freeze leftover cake for up to 2 months.