Persian Love Cake

Persian cuisine is renowned for its exotic and aromatic flavours, and one of the most beloved desserts that encapsulates the essence of Persian culture is the Persian Love Cake. This delectable creation is not only a feast for the taste buds but also a celebration of love and passion. With a rich history and a unique blend of flavours, the Persian Love Cake has captured the hearts of foodies and dessert lovers around the world.

History of Persian Love Cake

The origins of the Persian Love Cake are shrouded in mystery and folklore. Legend has it that the cake was created by a young woman to win the heart of a Persian prince. She poured her love and dedication into baking the most delicious cake she could muster, infusing it with rose water, cardamom, saffron, and pistachios – all ingredients believed to have aphrodisiac properties. The prince was so enchanted by the cake that he fell in love with the woman who made it, and thus the Persian Love Cake was born.

The flavours of rose water and cardamom infuse the cake with a floral and slightly spicy flavour, while the luxurious saffron adds a touch of exoticism and depth. The crunch of pistachios sprinkled on top provides a delightful contrast in texture, making each bite a heavenly experience.

Persian Love Cake

Ingredients:

120g plain flour

1½ tsp baking powder

100g ground almonds

200g sugar

110g unsalted butter

200g Greek yogurt

3 medium eggs

1½  tbsp rose water

½ tsp ground cardamom

A pinch of saffron threads

Zest & juice of one lemon

250g icing sugarCrushed pistachios and dried edible rose petals for garnish

Method:

1.  Preheat the oven to 175°C and grease a 26cm diameter springform cake tin.

2.  In a bowl, whisk together the flour, baking powder, almond meal, and sugar.

3.  In a separate bowl, mix the melted butter, Greek yogurt, eggs, ½ tbsp rose water, cardamom, lemon zest and juice, and saffron until well combined.

4.  Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

5.  Pour the batter into the cake tin and bake for 40-45 minutes, or until a toothpick inserted comes out clean.

6.  Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

7. Mix remaining 1 tbsp rosewater with icing sugar adding small drops of water as needed to reach a runny consistency. Do not add too much or it will become watery. Drizzle on top of cake.

8.  Sprinkle crushed pistachios and dried edible rose petals on top of the cake before serving.