Persian Love Cake

Name: Persian Love Cake
Total time: 60 min
Yield: 8 servings
Ingredients: 190 g all-purpose flour; 100 g almond flour; 6.8 g baking powder; 1.5 tsp ground cardamom; 3 g salt; 200 g granulated sugar; 2 ea oranges; 120 ml olive oil; 3 ea large eggs; 180 g plain whole milk Greek yogurt; 18 ml rose water; 180 g powdered sugar; 40 g shelled pistachios; 2 g dried edible rose petals

Recipe from Yumna | Feel Good Foodie · original post · full recipe on feelgoodfoodie.net

A tender almond flour and Greek yogurt cake scented with cardamom, orange and rose water, finished with an orange glaze, pistachios and rose petals.

Serves 8 60 minKid-friendly

VegetarianBakeMiddle eastern

Ingredients

all-purpose flour190 g
almond flour100 g
baking powder — 1 ½ tsp6.8 g
ground cardamom1.5 tsp
salt — ½ tsp3 g
granulated sugar200 g
oranges — zested and juiced2 ea
olive oil120 ml
large eggs — at room temperature3 ea
plain whole milk Greek yogurt180 g
rose water — 3 ½ tsp; divided18 ml
powdered sugar180 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Dairy-free
- 180 g Coconut yoghurt instead of plain whole milk Greek yogurt
Whisk the coconut yoghurt into the wet ingredients as written; baking time is unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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all-purpose flour · 190 g
almond flour · 100 g
baking powder · 6.8 g
ground cardamom · 1.5 tsp
salt · 3 g
granulated sugar · 200 g
oranges · 2 items
olive oil · 120 ml
large eggs · 3 items
plain whole milk Greek yogurt · 180 g
rose water · 18 ml
powdered sugar · 180 g
shelled pistachios · 40 g
dried edible rose petals · 2 g

Method

Preheat the oven to 350°F (180°C). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, cardamom and salt (reserve a pinch of salt for the glaze).
In a large bowl, combine the sugar and 2 tablespoons of orange zest. Rub them together with your fingers until the mixture resembles wet sand. Add the olive oil, eggs, Greek yogurt and 1 tablespoon of the rose water, and whisk until smooth.
Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, 2 tablespoons fresh orange juice, the remaining ½ teaspoon rose water and a pinch of salt until smooth.
Drizzle the glaze over the cooled cake. Immediately sprinkle with the pistachios, rose petals and more fresh orange zest before the glaze sets.