Persian Love Cake Recipe (with almond flour and rose)
The Persian Love Cake is a gluten-free dessert that combines buttery, moist almond flour crust with a creamy, cheesecake-like filling. Its subtle sweetness harmonizes with the warm notes of cinnamon and fragrant orange blossom water, creating a unique, flavor profile. Easy to prepare with just one bowl, this cake caters to those with dietary restrictions and serves as a delightful treat for any occasion or daily indulgence.
Why This Persian Love Cake Recipe Works
- Gluten-Free: The use of almond flour and other naturally gluten-free ingredients makes this cake perfect for those with dietary restrictions, or anyone seeking a gluten-free dessert option.
- Creamy, Cheesecake-Like Filling: The use of full-fat Greek yogurt gives the cake a rich, creamy texture, similar to a cheesecake, which adds to its appeal.
- Subtly Sweet: The cake is not overly sweet, striking the perfect balance, making it an ideal companion for a cup of coffee or tea.
- Unique Flavors: The cake is flavored with the warmth of cinnamon and the fragrant undertones of orange blossom water, creating a symphony of Middle Eastern flavors in each bite.
- One-Bowl Cake: The recipe calls for a single bowl, making the preparation process simple and straightforward, ideal for both novice bakers and experts.
What is Persian Love Cake?
Story has it that a girl was madly in love with a Persian prince. She made him a beautiful and enchanting 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.
Ingredient Notes
Check out the recipe card below, for the complete list of ingredients and measurements,
- Almond Flour: It is important to use blanched superfine almond flour (sometimes called almond meal). Using a coarse almond flour, or almond flour made from raw almonds will change the texture and appearance of your cake.
- Granulated Sugar: Sweetens the cake and adds to the overall texture.
- Light Brown Sugar: Adds a hint of caramel flavor and extra sweetness.
- Butter: Gives the cake a rich and buttery flavor. Make sure to use it at room temperature.
- Eggs: They add structure and moisture to the cake.
- Full-Fat Plain Greek Yogurt: Creates a creamy and moist cake.
- Orange Blossom Water: Gives the cake a fragrant and unique touch.
- Shelled Pistachios, Roasted and Unsalted: For a crunchy texture and delightful flavor contrast.
- Edible Rose Petals: Used for decorating, they add beauty and a subtle floral scent to your beautiful Persian Love Cake.
Step by Step Directions
- Begin by preheating your oven to 350° F. For easy cake removal, grease your 8-inch springform pan and line it with parchment paper.
- Make the crust. In a large mixing bowl, or in the bowl of a stand mixer equipped with the paddle attachment, blend the almond flour, granulated sugar, brown sugar, butter, and salt. Beat this mix at low speed until it becomes crumbly. Take half of this crumbly mixture and press it uniformly into your prepared pan.
- Prepare the filling. Add eggs, Greek yogurt, vanilla extract, cinnamon, and blossom water into the remaining crust mixture. Beat these ingredients at medium speed until everything merges perfectly into a smooth mixture. Gently pour this mixture over the crust in your pan.
- Bake. Place it in the fully preheated oven for approximately 1 hour and 30 minutes. You know it’s done when the top turns a beautiful golden brown, and the center shows a slight jiggle. Take the cake out of the oven and let it cool down completely in the pan. Place it on a wire rack for optimal cooling.
- Once the cake has cooled completely, refrigerate it for at least 4 hours, or if possible, leave it overnight. This step helps to set the filling perfectly.
- After chilling and the the filling has set, gently remove the cake from the pan. As the final step, garnish the top of the cake with chopped pistachios and dried rose petals to make it visually appealing and even more flavorful.
EXPERT TIPS
- Almond Flour: Ensure you use blanched superfine almond flour for the best results. Coarse ground almonds or almond flour made from raw almonds can alter the texture and appearance of your cake.
- Flavorings: While this recipe uses cinnamon and blossom water for flavor, don’t hesitate to experiment with other spices like ground cardamom and nutmeg or essences like rose water and orange zest.
- Pan Size: The recipe calls for an 8-inch springform pan. However, a 9-inch pan can also work, though the cake will be comparatively thinner. Remember to adjust the baking time accordingly – a larger pan means less baking time.
Frequently Asked Questions
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 Recipe
Equipment
- 8-inch springform pan
- Stand mixer
- Hand mixer
Ingredients
- 4 1/3 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 1/4 cup full-fat plain Greek yogurt room temperature
- 1/2 teaspoon cinnamon
- 2 tsp vanilla extract
- 1 tablespoon orange blossom water
- 1/2 cup shelled pistachios roasted and unsalted
- food grade dried rose petals for decorating
Instructions
- 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!
This cake is delicious. It’s so fragrant and delicious!
Can I double the batter to make a bigger cake?
Also, would a rosewater flavoured whipped cream go well served on the side?
If you want to make a larger cake, you can double the whole recipe. You will need to use a larger baking pan and your baking time will most likely take a bit longer. Rosewater whipped cream sounds delicious!!
I’m confused because it says to put half the crust mix in the pan and then add filling. It never comes back to the rest of the mix… when do I add the rest?
The recipe says to make the filling using the remaining crust mix.
Can I use cream cheese instead of greek yogurt in this recipe to make it more like a cheesecake?
Yes you can use cream cheese! The taste and texture will be slightly different though.
Can I freeze this cake?
Hi Karen! Since this cake has a cheese-cake like filling, I would not recommend freezing it.
Absolutely loved the flavor of this cake- I served it for a group of GF friends and it was a huge hit. However, my rust was completely burnt 20 minutes before the timer went off- so burnt that I had to cut off the crust entirely and just served the center. It was still very tasty and perfectly set, but a shame to waste that much almond flour in a charred crust 🙁 I use an oven thermometer, so I’m unsure what happened- any tips? I want to make this again but I’m nervous!
This was the perfect gift for someone who can’t have gluten. I added 1 tsp. of ground cardamom. Only added pistachios on top of the finished cake. And I made a glaze with powdered sugar, orange water, and milk. Then topped with the pistachios and roses. It was lovely. I’ll post a picture if possible. One last note, this is delicious for breakfast too.
Hi Cynthia! I LOVE the addition of the glaze! It sounds soooo delicious. I’m so happy you enjoyed this cake.
p.s. I eat the leftovers for breakfast too! <3
This cake was made for me. It was as delicious as it was beautiful! One of the most thoughtful and delicious gifts I have ever received!
I’m so happy you enjoyed this cake, Marcia! What a wonderful gift!! <3 <3
This is delicious! I swapped out the spices for 1 tbsp of ground cardamom, 1 tsp of cinnamon and ½ tsp of nutmeg. I swapped the rose petals for pomegranate. It was super delicious! Thanks
I’m so happy you enjoyed this cake Annita! Your substitutions sound delicious!! 🙂
What kind of butter is best to use? Salted or unsalted? Also, I love the taste of rosewater in a Persian love cake – would you recommend adding it to this recipe? Thanks in advance 🙂
Hi! I like to bake with salted butter because it doesn’t contain any flavorings, but you can use any butter you prefer! If you use salted butter, reduce the amount of salt in half. Rosewater would make a great addition to the cake! You can add it to the filling. Orange blossom water will also be delicious!
Did you put on the side of the pan some crust or at the bottom only? Thank you
The crust should cover the bottom and go up the sides of the pan too
Could I double this recipe and adjust baking times in order for a taller/bigger cake? It looks delicious however I need to feed more than 12. 🙂
Hi Chelsea! Yes, you can double or triple the recipe. You will definitely need to increase the baking time.
This cake is absolutely and utterly delicious!
I made this for a birthday event and was told by more than one person, that it was the best cake they’d ever eaten.
Easy and sensational!!
Thank you for this recipe xx
Hi Caillie, I’m so happy you enjoyed this recipe!
Hello Angelina.
I am about to try this recipe. Looks great.
One question. Your recipe says to add vanilla extract in the filling mix, but the ingredients list doesn’t include this ingredient. If I do add it, then what is the quantity please. Thanks so much.
Andrew.
Hi Andrew! Sorry about that! You will need 2 tsp of vanilla extract. I updated the recipe as well.
This recipe looked amazing, I tried to do it with some vegan alternatives (ground flaxseed combined with water to thicken as an egg replacement and coconut yoghurt instead of greek yoghurt), sadly it’s been sitting in my gas oven for over 40 minutes and still doesn’t look remotely cooked. Always worth trying new things, but I’d reduce the amount of yoghurt and add another cup of almond flour for a future attempt.
Thank you for the recipe, I’d love to know what you’d do for a vegan alternative for this cake, Angelina.
x
Hi Elyse! I have not tried to make this cake using vegan ingredients. However, I would try to make a cashew filling with soaked and pureed cashews instead of using flaxseed eggs.
From the pics, it looks like this cake is not very high/tall. Could you use a tart pan instead of a full sixes spring form pan?
Hi Nicole! Yes, you can use a 9-inch tart pan instead of a spring form pan.
Can you omit the crust and just combine everything to make a cake?
Hi Sunel! Yes, you can. I would make the following adjustments to prevent your cake from becoming too dry:
1 cup almond flour
1/2 cup sugar
1/2 cup brown sugar
6 1/2 tablespoons butter
1/2 teaspoon salt
This was the BEST Persian love cake recipe I have ever made. Everyone should make this!!
Thank you Mandy!!