Persian Love Cake

A love confession
20 minspreparation
40 minsoven time

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8 servings
3 eggs 125 g butter 1 cup flour 1.5 cup almond flour 1 cup sugar 2 tbsp rose water for cooking 2 tbsp freshly squeezed lemon juice 1 tbsp lemon zest 1 tbsp vanilla extract 1 tsp powdered cardamom 1 tsp baking powder 1/2 tsp salt For the glaze: 1 cup powdered sugar 3 tsp milk 2 tsp rose water for cooking for giving pink color of the glaze – a pinch of beetroot powder or beetroot juice Use pistachio and dried rose petals for decoration.

Let's get started


Whisk the butter and the sugar into smooth cream.


Add the eggs one by one, whisking after each egg.


Add the lemon juice and the lemon peel, the rose water and the vanilla extract.


In a separate bowl mix the two types of flour, the baking powder, cardamom and salt.


Add to the sugar-egg cream and whisk well.


Pour the mixture into 20 cm baking ring and bake in the oven for about 40 minutes.


Leave the baked cake to cool off completely.


For the glaze, whisk all ingredients and carefully pour over the cake.


Decorate with chopped pistachios and dried rose petals.

Nutritional information

Calories 392 kcal
Carbohydrates 55 g
Sugar 42 g
Sodium 334 mg
Protein 5 g
Fat 17 g
※These are estimated values.

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