A buttery cake filled with Persian flavors – what not to love!
I really don’t know where I first came across the “Persian Love Cake”. I am somehow sure that I had come across some Instagrammer trying it during the lockdown last year. But it is more likely that I had seen it as shares on Broma Bakery’s Instagram handle. Anything that says Persia has my heart in it. I love their food, their desserts, their color and vibrance. I really don’t know if it has to do with my first employment being with an Iranian company or HD’s boss being an American-Iranian at the time of our marriage and the extreme warmth his family, especially the baba showed towards us.
When I came across this cake, I had to check the recipes online. The concept and flavorings of this cake was envisioned by the cookbook author, Yasmin Khan. There were many variations online but there was one common thing – all used cardamom and rose water, which are two flavors inherent in Persian cuisine. The other flavors used were that of citrus and some recipes used saffron, while most didn’t. The cake had a mix of flour and almond flour to give it an interesting dimension. Not to mention about the decked up beautifully snow-like icing with a generous sprinkling of crushed pistachios and dried rose petals…
I actually had no intention of posting this recipe soon. But this is one of the recent bakes that I really loved and I just wanted it to be on the blog soon. The cake is a normal butter cake, but the flour is a mix of all purpose flour and almond flour, and hence has a very interesting texture and is super soft. All the flavorings in the cake – the cardamom, rosewater and the lemon zest plus juice – gives a particular flavor to the cake. I was really worried about the flavors being overpowering, but surprisingly they just blended so well with each other yet giving each of the flavors the required space. With every bite of the cake, you would get the hint of each of them, without really feeling that they don’t belong with each other.
I totally loved how the sugar icing on top of the cake just complimted the whole cake. Since the icing was really easy to make, I didn’t skip it – as I would have normally done. Hehe… Once the cake is cooled, you can immediately prepare the icing, sprinkle in all the goodness on the top and dig into the cake. The dried rose petals is a little sour when bitten on its own, but when you eat it along with the cake, it does go in well. I would never miss the icing anytime for this cake. Will I bake this again? I would surely love to! It was that awesome! Whoever got to eat it, raved about the cake, Alhamdulillah…
Persian Love Cake
- 120 gm butter softened
- 1/3 cup sugar
- 2 eggs large, room temperature
- 1/4 cup thick yogurt
- 1 cup all purpose flour
- 1/2 cup almond powder packed
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp crushed cardamom freshly made
- 1 tbsp rose water
- Juice and zest of one lemon
- 1/2 tsp vanilla extract
- 1/2 cup sugar
- 1/2 tbsp corn flour
- 1 1/2 tbsp milk
- 1 tsp rosewater
- 3 tbsp crushed pistachios
- 3 dried rose petals crushed
- Preheat oven to 180 degrees. Grease a 6 inch pan really well and set aside.
- In a mixing bowl, beat butter and sugar till fluffy, around 3-5 minutes.
- Add one egg at a time and beat after each addition to incorporate.
- Add the yogurt and beat to combine.
- Now add the rest of the ingredients from flour to vanilla extract and beat till just combined. Do not overbeat.
- Pour into prepared pan and bake for 50-60 minutes till skewer comes out clean.
- Allow to cool in the pan for five minutes before flipping onto a rack to cool completely.
- To make icing, in a grinder jar, add sugar, corn flour, milk and rose water and grind till it becomes a smooth paste.
- Transfer the cooled cake into the serving plate. Pour the glaze on the middle and allow it to spread on the top to the sides.
- Sprinkle with the pistachios and rose petals and enjoy!