In this beautiful Persian Love Cake, a buttery almond crust is filled with a creamy yogurt filling full of Middle Eastern flavors! This gluten free cake has the most amazing taste and is super simple to make.
Why Make This Recipe
Persian Love Cake is made with almond flour and Greek yogurt, this gluten free cake is almost like a Middle Eastern cheesecake, with a hint of cinnamon and blossom water. You’re going to LOVE this one-bowl cake!
- gluten free - this cake is perfect for those with dietary restrictions
- creamy, cheesecake-like filling
- it’s not overly sweet
- flavored with cinnamon and orange blossom water
- easy to make in just one-bowl!
- perfect for holidays - this cake would make a wonderful Valentine's Day dessert along with this Red Velvet Cream Cheese Bundt Cake and this Easy Chocolate Cake.
- almond flour - Superfine blanched almond flour works best here. Fine almond flour will make the filling super smooth and creamy.
- Greek yogurt - Use full fat plain Greek yogurt. If you use a yogurt with a lower fat content, the filling will not be as rich and creamy. Make sure that your yogurt is at room temperature so that it blends well with the rest of the ingredients.
- orange blossom water – This can typically be found in the Middle Eastern section of supermarkets. You can also order it online.
- pistachios – Add some crunch and make a gorgeous topping! I use unsalted roasted pistachios.
- rose petals - Optional, but make the cake super special. Use food grade dried rose petals.
STEP BY STEP INSTRUCTIONS
STEP 1. MAKE THE CRUST
Combine the almond flour, sugars, butter, and salt together. You can use a stand mixer fitted with the paddle attachment or a hand mixer. Beat on low speed until crumbly, then press half of the mixture into an 8-in springform pan.
STEP 2. MAKE THE FILLING
Next up is the filling. Add the eggs, yogurt, and flavorings to the remaining almond flour mixture. Beat on medium high speed until all of the ingredients are fully incorporated and the mixture is smooth and creamy. Pour the mixture over the crust.
STEP 3. BAKE
Bake the cake in a fully preheated oven for 1 hour and 30 minutes, or until the top is golden brown and the center is set. Let the cake cool completely in the pan on a wire rack for 1 hour.
STEP 4. CHILL
Once the cake is completely cool, refrigerate it for at least 4 hours, or preferably overnight.
STEP 5. DECORATE AND SERVE
Once the cake has chilled and the filling is completely set, carefully remove it from the pan and transfer it to a serving dish. Top the cake with chopped pistachios, dried rose petals and serve.
FAQS AND EXPERT TIPS
- Almond flour. It is important to use blanched superfine almond flour. Using a coarse almond flour, or almond flour made from raw almonds will change the texture and appearance of your cake.
- Flavorings. Persian Love Cake can be flavored with your favorite spices and extracts. I used cinnamon and blossom water to flavor the cake, but cardamom, nutmeg, and rose water would also be delicious.
- Pan size. This cake is made in an 8-inch springform pan. You can also make it a 9-inch springform pan, but it will be relatively thinner. Adjust the baking time as needed (it will need less baking if you use a larger cake pan).
Story has it that a girl was madly in love with a Persian prince. She made him a beautiful and enchanted cake to get him to fall in love with her.
From all of my research, I could never find out if it actually worked. The story is split; some say it worked and they lived happily ever after, and others say he tragically never returned her love.
I can't guarantee that this cake has any special powers to win over your crush, but it definitely tastes as magical as the story.
The cake begins with almond flour, sugar, and butter. Half of the mixture becomes the crust (and arguably the best part of the cake!). The remaining mixture becomes the cheesecake-like filling my mixing in eggs, Greek yogurt, and flavorings.
Yes. If you're making this for a special occasion, you can make the cake up to 2 days in advance. Store it in the refrigerator until you are ready to serve.
If you have any leftover cake, store it in an airtight container or wrapped tightly with plastic wrap for up to 5 days in the refrigerator.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Persian Love Cake
- 8-inch springform pan
- Stand mixer
- Hand mixer
- 4 ⅓ cups almond flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter room temperature
- 1 teaspoon salt
- 3 eggs room temperature
- 1 ¼ cup full-fat plain Greek yogurt room temperature
- ½ teaspoon cinnamon
- 1 tablespoon orange blossom water
- ½ cup shelled pistachios roasted and unsalted
- food grade dried rose petals for decorating
- Preheat oven to 350° F. Grease and line an 8-inch springform pan with parchment paper.
- Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, combine the almond flour, granulated sugar, brown sugar, butter, and salt. Beat on low speed until crumbly. Press half of the mixture evenly into the prepared pan.
- To make the filling, add the eggs, Greek yogurt, vanilla extract, cinnamon, and blossom water to the remaining mixture. Beat on medium speed until all of the ingredients are fully incorporated and the mixture is smooth. Pour the mixture over the crust.
- Bake the cake in a fully preheated oven for 1 hour and 30 minutes, or until the top is golden brown and the center has a slight jiggle. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Once the cake is completely cool, refrigerate for at least 4 hours or overnight.
- When the cake has chilled and the filling is set, carefully remove it from the pan. Top the cake with chopped pistachios and dried rose petals. Enjoy!