Persian Love Cake Almond (Printable)
A fragrant almond and cardamom cake with rosewater icing and pistachios, inspired by Persian flavors.
# What You'll Need:
→ Cake Components
01 - 2 cups ground almonds (almond meal)
02 - 1 cup all-purpose flour (gluten-free flour alternative available)
03 - 1 cup caster sugar
04 - 2/3 cup unsalted butter, softened
05 - 2 large eggs
06 - 1/2 cup plain Greek yogurt
07 - 2 teaspoons ground cardamom
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - Zest of 1 lemon
11 - 1 tablespoon rosewater
→ Icing & Garnish
12 - 3/4 cup icing sugar
13 - 1-2 tablespoons rosewater
14 - 2 tablespoons chopped pistachios
15 - 1 tablespoon dried rose petals (optional)
# How to Make It:
01 - Preheat the oven to 340°F. Generously butter an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a large mixing bowl, beat the softened butter and caster sugar together until the mixture becomes pale, light, and fluffy.
03 - Add the eggs one at a time, beating thoroughly after each addition until fully blended.
04 - Fold in the Greek yogurt, fresh lemon zest, and rosewater until evenly distributed throughout the batter.
05 - In a separate bowl, whisk together the ground almonds, flour, cardamom, baking powder, and salt until well combined.
06 - Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain. Avoid overmixing.
07 - Pour the batter into the prepared cake pan and use an offset spatula to smooth the top evenly.
08 - Bake for 40-45 minutes, or until a wooden skewer or cake tester inserted into the center emerges clean.
09 - Allow the cake to cool in the pan for 10 minutes before removing.
10 - Transfer the cake to a wire cooling rack and let cool completely before applying the icing.
11 - In a small bowl, combine the icing sugar with rosewater, adding gradually until you achieve a thick yet pourable consistency.
12 - Drizzle the icing over the completely cooled cake, allowing it to cascade down the sides. Immediately sprinkle with chopped pistachios and dried rose petals while the icing is still slightly tacky.
# Expert Advice:
01 -
- The moist, tender crumb comes from ground almonds creating a luxurious texture unlike any regular cake
- Cardamom and rosewater create this dreamy floral fragrance that makes everyone stop and ask what you are baking
02 -
- The cake must cool completely before icing or the rosewater will disappear into steam and you will lose that delicate floral top layer
- Room temperature ingredients prevent the batter from curdling and help create that perfect smooth texture
03 -
- Grind your cardamom fresh from whole pods if possible, the preground spice loses its potency within weeks
- Zest your lemon before juicing it, and only zest the bright yellow part avoiding the bitter white pith underneath