Go Back
5 from 10 votes

Persian Love Cake

Course Cakes
Cuisine International
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Author Rafeeda AR

Ingredients

  • 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

FOR ICING

  • 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

Instructions

  • 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!