This mild 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 arrange!
This beautiful 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, big day, or for a scrumptious and simple cake when associates pop round, this fairly pistachio rose cake is the right recipe!
I LOVE utilizing almond meal in truffles, it offers them a stunning texture and flavour and helps create a scrumptious and moist cake like my well-liked 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 arrange 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 submit.
What You Want
While it might sound unique, this Persian love cake recipe makes use of components you in all probability have already got in your kitchen, together with some rose water and edible rose petals!
Notice: Scroll to the recipe card on the backside for the components portions and full detailed technique.
For The Cake
- Butter – I like to recommend utilizing unsalted butter to make this cake. In the event you 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 superbly moist cake.
- Caster sugar – often known as superfine sugar. This high-quality sugar dissolves simply when mixed with the opposite components, serving to to create a lightweight textured cake.
- Eggs – I exploit dimension giant eggs, which weigh roughly 55g / 2 oz. Use room-temperature eggs.
- Lemon – juice and finely grated zest.
- Rose water – might be bought from most main supermarkets. That is a necessary 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 comprised of cardamom pods. It’s used to flavour Center Japanese 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 a necessary ingredient within the glaze.
- Milk – I like to recommend utilizing full cream milk for one of the best 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 ensure you use unsalted pistachios.
- Edible rose petals – to brighten. These are optionally available, 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 an alternative.
Tools Required
There’s 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 giant 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. In the event you use a standard oven, enhance the temperature by 10-20 levels Celsius.
Step By Step Directions
With simply 10 minutes prep time, this straightforward rose cake is a one bowl recipe that appears like you’ve got spent hours within the kitchen!
Notice: Scroll to the recipe card on the backside for the components portions and full detailed technique.
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 giant bowl.
Utilizing hand-held beaters or a stand mixer, beat the components collectively till pale and fluffy.
Scrape down the perimeters of the bowl with a rubber spatula.
Step 2 – Add The Eggs, Lemon, Vanilla And Rose Water
Add the eggs separately, beating between every addition. As soon as the eggs have been blended 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.
Permit the cake to cool within the tin earlier than transferring to a wire rack to chill utterly.
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 – Adorn The Cake
Pour the heat syrup over the high of the cake, then sprinkle over chopped pistachios and edible rose petals (optionally available).
Serve your Persian love cake immediately!
Professional Suggestions
- Creaming the butter and sugar – this can take round 2-3 minutes. Do not be tempted to hurry this in any other case your cake can come out on the dense facet.
- Tips on how to verify 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.
- In the event you 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 robust and might simply change into overpowering.
- Make certain the cake is totally chilly earlier than pouring over the glaze.
- Storing Persian love cake – the cake might be saved at room temperature for as much as 3 days.
- Freeze – you may freeze leftover cake for as much as 2 months.
FAQs
No. I don’t suggest storing this cake within the fridge as it will possibly dry out. The cake is finest saved at room temperature.
Completely! Wrap nicely and freeze for as much as 2 months.
The traditional story goes {that a} Persian woman fell head over heels in love with a Prince and made a cake full of lovely flavours to make him fall in love along with her. Whether or not it labored, nobody is aware of!
Sure – you may swap lemon zest for orange zest and lemon juice for orange juice in equal quantities. In the event you really need that orange flavour to shine, you may even add a tiny sprint of orange blossom water—solely about ¼ tsp, in any other case it will possibly overpower. The swap will give the cake extra of a heat, candy citrus style as an alternative of that vivid, zesty lemon hit.
For extra scrumptious and spectacular truffles which are SO straightforward to make, try these different well-liked 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 compelled). 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 perimeters of the bowl and blend for an extra 10 seconds, Velocity 5.
- Add the eggs, separately, beating between every addition.If utilizing a Thermomix: scale back to Velocity 2 and with the blades turning, add the eggs, separately, by 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.
Permit the cake to chill within the tin earlier than transferring to a wire rack to chill utterly.
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.
Adorn with chopped pistachios and edible rose petals (optionally available).
Notes
- Pistachios – uncooked pistachios are a extra vivid inexperienced than roasted pistachios. be certain 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 robust and might simply change into overpowering.
- Edible rose petals are optionally available, 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 an alternative.
- Creaming the butter and sugar – this can take round 2-3 minutes. Do not be tempted to hurry this in any other case your cake can come out on the dense facet.
- In the event you discover that your cake is browning an excessive amount of within the oven – merely place a sheet of foil loosely excessive and proceed cooking.
- Tips on how to verify 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.
- Make certain the cake is totally chilly earlier than pouring over the glaze.
- Storing Persian love cake – the cake might be saved at room temperature for as much as 3 days. Don’t retailer within the fridge because the cake might dry out.
- Freeze – you may freeze leftover cake for as much as 2 months.
Diet
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
