So everyone and everything has a story. And you guessed it, so does the Persian Love Cake. I was so intrigued by the name from the first time I heard it and was curious about the story behind it. Well, the legend has it there was a Persian woman who was madly in love with a Prince. And to make him fall in love with her, she decided to bake this cake that she would fill with magical love powers in every bite.
And there are actually two versions of the fairy tale – in one, the prince loved the cake so much that he instantly fell in love with her. And, in the other, he does not return her love and she ends up eating the entire cake by herself. . Once you try this cake, I think you will probably believe the ending of the first as the cake is truly an enchanting blossom of refreshing intense flavors of Cardamom, Saffron, Rose water, Pistachio, and lemon. I added my own twists to the cake to enhance its Love Magical powers.
You can buy these ingredients at your local ethnic store or online by clicking the names in the post (also listed at the bottom). I also do have to add a few extra tips regarding these ingredients:
Cardamom Pods: You can use the ready-made powder but honestly I like using the small pestle and mortar to grind the seeds somewhat of a fine powder. Remember to remove the pods before you put in the cake. It adds a whole level of freshness.
Saffron: I have always loved the Spanish kind, as that is what my mother used to use as she had said it was the best. But you may have your own favorite kind.
Rose Water: Remember a little goes a long way and I am not kidding. So use it cautiously.
Lately, most of my cakes have been gluten-free and my go-to flour is Bob’s Red Mill – 1-to-1 . After many trials and tribulations, this is the flour that has consistently worked best for me. The creativity of cakes depends on your personal choice and mood. I also love getting creative with fresh flowers, fruits, chocolate flakes, and edible bling. You can also bake a bundt cake with this recipe. I have an array of cake pans and the cakes look different depending on the pan used. Check out the list at the end of the post to see some of my favorites
Are you ready to fall in LOVE with this Persian Love Cake or enchant someone to do so? If you do try the recipe, do tag me on my Instagram – Footprint The World and add the tag #footprinttheworld as its always so fun to see the different variations.
Twisted Persian love Cake
- ¾ cup All-purpose flour or Gluten Free Flour
- ¼ cup Almond Flour
- ¾ cup Fine Sugar
- 10 tbsp Oil
- 4 Eggs
- 2 tbsp Greek Yogurt
- 2 tsp Baking powder
- 1 tsp Vanilla Extract
- ¼ Lemon Extract
- ¼ tsp Rose Water
- pinch Salt
- Dash Turmeric
- Pinch Saffron flakes
- 3 tbsp Pistachio (Coarsley Grinded )
- ½ tsp Cardamom (Crushed)
- 2 cup Heavy Whipping Cream
- 3 tbsp Sugar
- Pinch Saffron
- dash Rose Water
- 1 tsp Vanilla Extract
- OR you can use one cool whip tub use as much as needed
Drizzle( For A Bundt Cake)
- 1¼ cup Powdered Sugar
- dash Rose water
- 1 tsp Lemon Juice
- Rose Petals and Pistachio for garnish
- 1 tsp water
- Spray 2 round baking pans with baking spray or a single Bundt pan
- In a large bowl, mix the oil and sugar using a hand mixer for a few minutes.
- Add flour, baking powder and salt one by one (making sure each one is mixed before you mix the next one)
- Then add the eggs one by one
- Add vanilla extract and mix for 5 min
- Add the remaining ingredients and mix for a few mins.
- Divide batter equally between the pans.
- Bake at 300 degrees for 23 minutes ( for two round pans) or 35 min for single Bundt pan.. (or till toothpick comes out clean when inserted in the center)
Icing the Cakes
- Whip cream, sugar and vanilla extract at a high speed till thick and spreadable
- Spread some of the cream over the lower layer
- Sprinkle some grinded pistachios in between the two layers (optional)
- Place the second layer on top ( upside down)
- Use the remaining cream to decorate the sides and top- there is no one way..
- Garnish with rose petals, pistachio, and have some fun!!
Drizzle( For A Bundt Cake)
- Whisk the ingredients together till its the consistency of a drizzle yet semi-thick
- Once the cake is cool, Spoon the icing over the cake letting it drizzle over the sides.Finish with a sprinkle of rose petals and pistachios.
Check Out Some Of My Favorite Kitchen Tools & Certain Special Ingredients For This Recipe:
Pestle And Mortar: I love my little handy dandy tool, I use it every day to crush my cardamom pods for my Indian tea. It can be used for so many things like crushing ginger or garlic or even dry fruits.
Always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. This is my creation that I am sharing. If you do try the recipe, do tag me on my Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.
“Appreciate what you do have and stop complaining about what you don’t. Embrace your basket no matter how full or empty it may be.”– RGK