Description
This Persian Love Cake is a beautifully fragrant and moist almond flour cake infused with aromatic rose water, cinnamon, and vanilla. Topped with roasted pistachios and delicate dried rose petals, this cake offers a perfect balance of floral and nutty flavors. Ideal for special occasions or a luxurious treat, it requires chilling overnight to develop its full flavor and creamy texture.
Ingredients
For the Crust and Cake
- 4 1/3 cups almond flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter, room temperature
- 1 teaspoon salt
- 3 eggs, room temperature
- 1 1/4 cups full-fat plain Greek yogurt, room temperature
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla paste
- 1 tablespoon orange blossom water
For Topping
- 1/2 cup shelled pistachios, roasted and unsalted, chopped
- Food grade dried rose petals (for decorating)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper to ensure easy removal of the cake.
- Make the Crust: In a stand mixer fitted with the paddle attachment or using a hand mixer in a large bowl, combine almond flour, granulated sugar, light brown sugar, softened butter, and salt. Beat on low speed until the mixture becomes crumbly. Press half of this crumb mixture evenly into the bottom of the prepared springform pan to form the crust.
- Prepare the Filling: To the remaining crumb mixture, add the eggs, Greek yogurt, vanilla paste, cinnamon, and orange blossom water. Beat on medium speed until the mixture is smooth and all ingredients are fully incorporated.
- Assemble and Bake: Pour the filling mixture over the crust in the pan, smoothing the top. Bake the cake in the preheated oven for 1 hour and 30 minutes, or until the top is golden brown and the center still has a slight jiggle, indicating moistness.
- Cool and Chill: Remove the cake from the oven and let it cool completely in the pan set on a wire rack. Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow it to set and develop flavors.
- Decorate and Serve: Carefully remove the cake from the springform pan. Garnish the top with chopped roasted pistachios and sprinkle dried rose petals for an elegant finish. Slice and enjoy this fragrant, moist Persian Love Cake.
Notes
- This cake is best served chilled for the full flavor and texture development.
- Room temperature ingredients ensure a smooth batter and even baking.
- Use high-quality almond flour for the best texture and taste.
- If you can’t find vanilla paste, vanilla extract can be a substitute.
- The slight jiggle in the center after baking is desired; it will firm up during chilling.
