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
Scale
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.
