Recipe: Persian Love Cake

Have you ever heard of a Persian Love Cake? This dessert originates from a tale where a Persian girl baked this cake (containing magical powers) for a prince to get him to fall in love with her. This cake would be the perfect dish to make for Valentine’s Day as a gift or to just get in the spirit of the holiday. Even though this cake doesn’t have any special powers, the person who eats this will surely love you for baking them a beautiful and delightful delicacy!

Ingredients:

• Cake Ingredients:
  • 2 tbsp. Talia’s Rose Water
  • 1/2 cup salted butter, room temperature
  • 3 tbsp. vegetable oil
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 tsp. lemon zest (about 1 lemon)
  • 2 tbsp. lemon juice (about 1 lemon)
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tsp. ground cardamom
  • 1 tsp. baking powder
  • 3/4 tsp. salt
• Glaze Ingredients:
  • 1 tbsp. Talia’s Rose Water
  • 1 1/2 cups powdered sugar
  • 1 1/2 tbsp. whole milk
  • 1/4 cup pistachios, chopped
  • 3 tbsp. rose petals

Instructions:

1. Preheat oven to 350°F. Line a cake pan with parchment paper and set aside.
2. In a standing mixer, beat together butter, oil, eggs, and sugar until fluffy. Mix in the lemon zest, lemon juice, rose water, and vanilla extract.
3. Turn the speed to low and add in flour, almond flour, cardamom, baking powder, and salt.
4. Pour the batter into the lined baking pan. Bake for 40 minutes, or until the cake is lightly browned and an inserted toothpick comes out clean.
5. Cool slightly before making glaze.
6. To make the glaze, whisk the powdered sugar, rose water, and milk together in a microwave-safe bowl. Microwave for 10-15 seconds.
7. Pour the glaze over the cooled cake in an even layer.
8. Sprinkle the top of the glazed cake with chopped pistachios and rose petals.

*Original recipe from Broma Bakery.