Persian Love Cake
ln the realm of "romantic" desserts, Persian Love Cake might just be one of the most swoon worthy confections you'll ever encounter. The ingredients may seem rather ordinary, and the preparation very simple, but don't be fooled...this lofty little cake is far greater than the sum of its parts. The sweet nuttiness of almond pairs perfectly with the tart brightness of lemon, and the assertiveness of cardamom is beautifully balanced by the softest whisper of rose. What you end up with in the end is pure alchemy in cake form. And if you're in the market for a dessert that is scaled for an intimate audience, but still stunning, this particular version is tailor made just for two.
Servings 6 petite slices
Equipment
- electric hand mixer
- 6x3 inch round cake pan
- cooling rack
Ingredients
Cake
- ½ cup unsalted butter
- ¾ cup sugar
- 2 large eggs
- ½ cup plain yogurt, preferably Skyr or Greek
- ½ teaspoon rose water
- ½ teaspoon pure vanilla extract
- zest of one lemon
- 1 cup all purpose flour
- ½ cup almond flour
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Icing and Decoration
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cold water
- candied rose petals (optional for decoration)
- pistachios (optional for decoration)
Instructions
Preparing the Batter and Baking the Cake
- Heat the oven to 325℉. Grease a 6x3 inch round cake pan with butter. Then line the bottom of the pan with parchment paper and grease that as well.
- In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the yogurt, rose water, vanilla extract, and lemon zest. Then beat until they are thoroughly incorporated.
- In a separate medium bowl, whisk all the dry ingredients together.
- Add the dry ingredients to the wet ingredients. Then mix everything together just until the batter is smooth.
- Spoon the batter into the prepared pan, smoothing the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Transfer the pan to a rack and allow the cake to cool slightly before turning it out onto a cake platter to cool completely.
Preparing the Icing and Decorating the Cake
- Whisk together the powdered sugar, lemon juice, and cold water until you have an icing that is very smooth and opaque.
- Once the cake has cooled completely, spoon the icing over the top. Then gently spread it out evenly across the surface of the cake, allowing it to drip down the sides.
- Arrange some candied rose petals and chopped pistachios on top, if desired.