If you have a passion for fragrant, floral desserts that feel like a warm embrace, then you’re absolutely going to adore this Persian Love Cake Recipe. It’s a luscious, aromatic cake infused with delicate rose water and saffron, crowned with hints of orange zest and cardamom spice. This cake is not just a dessert; it’s a celebration of classic Persian flavors that come together in a moist, tender crumb that melts in your mouth. Whether you’re surprising loved ones or indulging yourself, this cake promises an unforgettable taste of Middle Eastern charm.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a unique role in creating the enchanting flavors, soft texture, and beautiful color that define the Persian Love Cake Recipe. From fragrant spices to creamy yogurt, every component is chosen to harmonize perfectly.
- 1 1/2 cups all-purpose flour: The base that gives structure and body to the cake.
- 1 1/2 tsp baking powder: Ensures your cake rises light and fluffy.
- 1/2 tsp ground cardamom: Adds a warm, slightly citrusy spice essential to Persian desserts.
- 1/4 tsp ground cinnamon: Provides subtle depth and sweetness.
- 1/4 tsp salt: Balances sweetness and enhances flavors.
- 1/2 cup unsalted butter, softened: Brings richness and tender crumb.
- 1 cup granulated sugar: Sweetens while helping the cake brown beautifully.
- 2 large eggs: Bind the batter and give it structure.
- 1/2 cup full-fat yogurt (or sour cream): Adds moisture and a subtle tang.
- 2 tbsp rose water: The star ingredient, infusing the cake with iconic Persian floral aroma.
- 1 tbsp saffron threads (soaked in 2 tbsp hot water): Gives a golden hue and luxurious fragrance.
- 1 tsp vanilla extract: Enhances the overall flavor complexity.
- Zest of 1 orange: Brings brightness and a burst of citrus zing.
- 1/4 cup water: For the syrup to soak the cake, keeping it moist and divine.
- 1/4 cup granulated sugar: To sweeten the soaking syrup perfectly.
- 1 tbsp rose water: Added in the syrup for an extra layer of floral delight.
- 1 tbsp lemon juice (or orange juice): Balances the syrup’s sweetness with acidity.
- Rose petals (optional): For a gorgeous, romantic garnish.
- Chopped pistachios (optional): Adds crunch and a hint of earthiness.
- Extra saffron strands (optional): To decorate and intensify visual interest.
How to Make Persian Love Cake Recipe
Step 1: Cream the Butter and Sugar
Begin by beating the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy. This should take about 3 to 4 minutes and is crucial for creating that tender, airy crumb the cake is famous for.
Step 2: Add the Eggs and Wet Ingredients
Next, add the eggs one at a time, beating thoroughly after each addition. Then stir in the creamy yogurt, fragrant rose water, the golden saffron soaked in hot water, vanilla extract, and fresh orange zest. These wet ingredients bring moisture, beautiful aroma, and the much-loved floral and citrusy flavor profile to your cake.
Step 3: Combine Dry and Wet Ingredients
Now, gently add the dry ingredients—flour, baking powder, cardamom, cinnamon, and salt—to the wet mixture. Mix just until everything is combined to avoid overworking the batter which could make the cake dense instead of fluffy.
Step 4: Bake to Perfection
Pour the batter into a prepared cake pan and bake at 350°F (175°C) for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for ten minutes before transferring it to a wire rack for complete cooling.
Step 5: Prepare and Add the Rose Syrup
While the cake cools, prepare the rose syrup by combining water, sugar, rose water, and lemon juice in a saucepan. Heat this gently, stirring until sugar dissolves. Once it’s cooled to room temperature, drizzle this syrup over the cooled cake to soak in extra sweetness and floral goodness.
How to Serve Persian Love Cake Recipe
Garnishes
Garnishing your cake with bright rose petals, chopped pistachios, and a few extra saffron strands will elevate its visual appeal and add texture. These touches turn this cake into an elegant centerpiece perfect for both casual and festive occasions.
Side Dishes
When serving, pair the Persian Love Cake Recipe with a cup of fragrant Persian tea or lightly sweetened black tea to complement and balance the rich floral notes. Fresh berries or a dollop of whipped cream can add a fresh counterpoint to the cake’s luxuriant flavors.
Creative Ways to Present
For a stunning presentation, slice the cake into delicate wedges and arrange them around a platter garnished with edible flowers. You could also serve individual portions in pretty dessert plates, drizzled with extra rose syrup or a dusting of powdered sugar. It’s a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Your Persian Love Cake Recipe can be stored in an airtight container at room temperature for up to 2 days. If it’s particularly warm where you are, refrigerate to keep it fresh, but bring it back to room temperature before serving to restore its softness.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and let it come to room temperature for best texture and flavor.
Reheating
If you’d like to serve the cake slightly warm, just pop it in the oven at a low temperature (around 300°F / 150°C) for 5-10 minutes. This gently revives the cake’s softness while maintaining the delicate essence of its aromatic flavors.
FAQs
What makes Persian Love Cake Recipe special?
The cake is uniquely infused with rose water and saffron, giving it a fragrant, floral sweetness that is signature to Persian desserts, making it truly different from other cakes.
Can I substitute the yogurt for something else?
Yes, sour cream is a great alternative if you don’t have yogurt. Both add moisture and a slight tang that enriches the cake’s texture and flavor.
How do I get the best color from saffron?
Soak the saffron threads in a small amount of hot water before adding to your batter. This releases its vibrant color and aroma more effectively than adding it dry.
Is rose water easy to find?
Rose water is widely available in Middle Eastern or specialty grocery stores and online. It’s a small investment that adds huge flavor impact to this cake and many other recipes.
Can I make this cake gluten-free?
To make a gluten-free version, try substituting the all-purpose flour with a well-balanced gluten-free flour blend. Just keep in mind that texture might slightly differ, so opt for blends meant for baking.
Final Thoughts
I can’t recommend this Persian Love Cake Recipe enough if you want to bring a slice of Persian warmth and romance to your kitchen. It’s a wonderful way to impress your family, friends, or yourself with something truly enchanting and delicious. Once you’ve tried it, this cake will surely become one of your treasured favorites!
Print
Persian Love Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Description
This Persian Love Cake is a fragrant and moist cake infused with rose water, saffron, and cardamom, offering a beautiful blend of floral and warm spice flavors. Enhanced with orange zest and topped with a delicate rose syrup and optional pistachios and rose petals, this cake captures the essence of traditional Persian desserts in a lovely and elegant treat perfect for special occasions or a delightful afternoon tea.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup full-fat yogurt (or sour cream)
- 2 tbsp rose water
- 1 tbsp saffron threads (soaked in 2 tbsp hot water)
- 1 tsp vanilla extract
- Zest of 1 orange
Rose Syrup
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp rose water
- 1 tbsp lemon juice (or orange juice)
Optional Garnishes
- Rose petals
- Chopped pistachios
- Extra saffron strands
Instructions
- Prepare the Cake Batter: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes, to create a smooth and airy base.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the yogurt, rose water, saffron mixture (saffron threads soaked in hot water), vanilla extract, and orange zest until combined for a fragrant and moist batter.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients (flour, baking powder, cardamom, cinnamon, and salt) to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake light and tender.
- Bake the Cake: Pour the batter into a prepared cake pan and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the Rose Syrup: In a small saucepan, combine water and granulated sugar. Heat gently, stirring until the sugar dissolves completely. Remove from heat, then stir in rose water and lemon juice. Let the syrup cool to room temperature.
- Finish the Cake: Once the cake is cooled, gently drizzle the prepared rose syrup over the cake to infuse it with extra moisture and floral flavor. Garnish with optional rose petals, chopped pistachios, and extra saffron strands for a beautiful presentation.
Notes
- If saffron threads are unavailable, you can substitute with 1/4 teaspoon of ground turmeric for color, but it will change the flavor profile.
- Yogurt can be replaced with sour cream for a slightly different tanginess.
- Ensure the butter is softened but not melted to achieve the best texture.
- The rose syrup is key to keeping the cake moist and adding a signature floral note, don’t skip it.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
