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Persian Love Cake with Pistachios and Rose Petals Recipe

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3.9 from 15 reviews

This Persian Love Cake is a delightful almond flour-based dessert infused with fragrant orange blossom water and cinnamon. It features a buttery crust and a creamy Greek yogurt filling, topped with roasted pistachios and delicate dried rose petals, offering an elegant balance of nutty and floral flavors. Perfectly baked to a golden brown and chilled to set, this cake is a beautiful treat for special occasions or any day you crave a luxurious, moist cake with a Middle Eastern twist.

  • Total Time: 6 hours 50 minutes
  • Yield: 10 servings

Ingredients

Crust

  • 4 1/3 cups almond flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup butter (room temperature)
  • 1 teaspoon salt

Filling

  • 3 eggs (room temperature)
  • 1 1/4 cup full-fat plain Greek yogurt (room temperature)
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange blossom water

Topping

  • 1/2 cup shelled pistachios (roasted and unsalted, chopped)
  • Food grade dried rose petals (for decorating)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
  2. Make the Crust: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl with a hand mixer, combine almond flour, granulated sugar, light brown sugar, butter, and salt. Beat on low speed until the mixture becomes crumbly and evenly combined. Press half of this crumbly mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  3. Prepare the Filling: To the remaining crumb mixture, add the eggs, full-fat plain Greek yogurt, vanilla extract, cinnamon, and orange blossom water. Beat on medium speed until all ingredients are fully incorporated, resulting in a smooth batter. Pour this filling evenly over the crust layer in the pan.
  4. Bake the Cake: Place the cake in the fully preheated oven and bake for 1 hour and 30 minutes. The cake is done when the top is golden brown and the center has a slight jiggle, indicating a soft but set filling. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
  5. Chill the Cake: Once cooled, refrigerate the cake for at least 4 hours or preferably overnight. This chilling step allows the filling to fully set and flavors to meld beautifully.
  6. Decorate and Serve: After chilling, carefully remove the cake from the springform pan. Top it with chopped roasted pistachios and sprinkle with food grade dried rose petals for an elegant and traditional Persian finish. Slice and enjoy your Persian Love Cake!

Notes

  • Ensure all wet ingredients are at room temperature to create a smooth batter and avoid curdling.
  • Using a springform pan makes it easier to remove the delicate cake without damaging it.
  • Refrigerating the cake is essential for the filling to set properly and enhance flavor.
  • For a more intense floral flavor, orange blossom water can be adjusted slightly to taste.
  • This cake is naturally gluten-free due to the use of almond flour.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Persian
  • Diet: Gluten Free

Find it online: https://dishiary.com/persian-love-cake-with-pistachios-and-rose-petals-recipe/