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Persian Love Cake | RecipeTin Eats

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You will fall in love with this Persian Love Cake!!! Made with semolina and ground almonds with a hint of citrus and subtle spices, this cake is soaked in hot syrup to make it fluffy and add sweetness.

Simple to make, a beautiful cake for afternoon tea or to end a Persian or Middle Eastern themed meal – try these slow baked dishes Persian lamb shanks and Crispy rice with saffron!

A beautiful Persian love cake (gluten free) made with semolina and almond flour soaked in lemon syrup with an optional touch of rose water.

Welcome to the 3rd and final episode of PERSIAN WEEK! A week where I share 4 recipes so you can make your own Persian feast at home!!

Here’s what’s on the menu for your Persian feast:

  • Persian Lamb Shank Recipe – the main event! Braised until tender in a lovely aromatic broth. Incredibly easy with the everyday spices you’ll find in any supermarket!

  • Persian rice with saffron – this golden, crispy beauty…and it tastes as amazing as it looks!!!

  • Persian tomato and cucumber salad (in the lamb shanks recipe)- nice and fresh, with a little pinch of sumac for a touch of Persian exoticism; and

  • L♥ve Persian Cake (recipe of the day)- based on semolina and ground almonds, this cake is soaked in a lemon-rosewater syrup, with a hint of citrus fruits and spices. You will love this Persian Looooove cake!

Close up of a slice of Persian love cake

AND SO THE STORY GOES…

A Persian girl madly in love with a prince baked a beautiful cake with magical powers to make him fall in love with her.

As to whether it worked – I never got to the bottom of it. Some say they lived happily ever after, others say he never returned his love – though I hope she got to eat all the cake herself.

Now, I can’t promise this cake has magical powers to seduce your secret crush (whether it’s George Clooney or a boy band), but I can promise you it tastes just as enchanting as this story (despite the unsatisfactory ending to the fairy tale!!)

How to make a Persian love cake

ABOUT THIS PERSIAN LOVE CAKE

It is a cake made with semolina and almond flour instead of the usual flour. It has subtle spice of cardamom and nutmeg, a citrusy hint of orange, and a lovely lemon flavor in the syrup.

Most people say the best part of making this cake is pour the syrup over the cake when it comes out of the oven so that it is well soaked, add sweetness as well as humidity.

I would argue and say that the most satisfying part is poking lots and lots of holes in the cake.

It is absolutely not in the spirit of a Persian Love Cake. More Basic Instinct, really.

But I can’t lie. It’s my favorite part! (Other than eating it, of course). –Nagi x

PS Decorated in the Persian style with dried edible rose petals from essential ingredient, my favorite delicatessen. I spend hours there every time I go and I always treat myself to something a little special. Last time it was the rose petals in the photo. 🌹🌹🌹

A beautiful Persian love cake that happens to be gluten-free, made with semolina and ground almonds.  The best is to pour the syrup over the cake so that it is completely soaked!

WATCH HOW TO DO IT

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A beautiful Persian love cake (gluten free) made with semolina and almond flour soaked in lemon syrup with an optional touch of rose water.

Persian love cake

Servings12

Tap or hover to scale

Video recipe above. A beautiful Persian cake with a lovely subtle citrus flavor and a hint of spice. For authentic Persian flavor, don’t skip the rose water! They differ in strength, so start with a small amount and adjust to your taste – too much can be overwhelming.

Instructions

  • Preheat the oven to 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm diameter cake tin.

  • Mix the almond flour, semolina, baking powder, nutmeg and cardamom in a bowl.

  • Beat the butter and both sugars with an electric mixer until incorporated. Add eggs, beat until smooth. Then add the yogurt and orange zest, beat until smooth.

  • Add the dry ingredients. Stir until well blended.

  • Pour into the mold, smooth surface. Spread over the pistachios.

  • Bake, 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean.

  • Prick 30 to 40 holes all over the cake using a skewer (prick all the way). Pour the hot syrup over it while the cake is still hot. Leave to soak for 1 hour or more before unmolding. Let cool then slice to serve.

  • Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), sprinkle with icing/icing sugar, a Lemon Glaze (use this one)

Recipe Notes:

  • General note: cakes made without flour like this can tend to be a bit crumbly and dry. This cake is not – the moisture comes from the syrup poured over the cake while it is hot!

Nutrition Information:

calories: 423callus (21%)Carbohydrates: 53g (18%)Protein: 9g (18%)Fat: 20g (31%)Saturated fat: 6g (38%)Cholesterol: 51mg (17%)Sodium: 26mg (1%)Potassium: 250mg (7%)Fiber: 3g (13%)Sugar: 33g (37%)Vitamin A: 325UI (7%)Vitamin C: 3mg (4%)Calcium: 134mg (13%)The iron: 2.1mg (12%)

DOZER LIFE

Me – in Vietnam.

Dozer – with resident golden retriever, go wild with his friends.

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