Persian Love Cake
Make this easy Persian love cake recipe with simple ingredients for a light, fluffy cake full of floral, citrus flavor!
Servings: 12 servings
Equipment
Ingredients
Cake:
- 1 3/4 sticks 14 Tablespoons unsalted butter, at room temperature
- 1 1/4 cup granulated sugar
- 4 large eggs at room temperature
- 1/2 cup full-fat plain yogurt
- Zest of 1 orange
- 3 Tablespoons fresh squeezed orange juice
- 1 Tablespoon rose water optional
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour sifted
- 1 3/4 cups almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon sea salt
Icing:
- 1 1/4 cups confectioners’ sugar
- 1-2 Tablespoons fresh orange juice
Garnish:
- Chopped pistachios and dried rose petals optional
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan, and line it with parchment paper.
- In a large mixing bowl, using a hand mixer or stand mixer, beat the butter and granulated sugar until fluffy.1 3/4 sticks, 1 1/4 cup granulated sugar
- Add the eggs one at a time, beating well after each addition. Then mix in the yogurt, orange zest, orange juice, rose water (if using), and vanilla extract until combined.4 large eggs, 1/2 cup full-fat plain yogurt, Zest of 1 orange, 3 Tablespoons fresh squeezed orange juice, 1 Tablespoon rose water, 2 teaspoons vanilla extract
- In a separate bowl, combine the all-purpose flour, almond flour, baking powder, cardamom, cinnamon, cloves, and salt.1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/2 teaspoon sea salt, 1 3/4 cups almond flour
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and transfer the pan to a wire rack. Let it cool slightly and invert onto a platter and cool completely.
- In a small bowl, whisk together the confectioners’ sugar and fresh orange juice until smooth.1 1/4 cups confectioners’ sugar, 1-2 Tablespoons fresh orange juice
- Spoon the icing over the cooled cake. Garnish with chopped pistachios and dried rose petals.Chopped pistachios and dried rose petals
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 51g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 177mg | Potassium: 71mg | Fiber: 2g | Sugar: 23g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 2mg