Description
The Persian Love Cake with Rosewater Glaze is a delightful dessert that combines the aromatic flavors of cardamom and cinnamon with the floral notes of rosewater. This cake boasts a moist and tender crumb, thanks to the yogurt and eggs, while the ground almonds add a rich nuttiness.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 3 large eggs
- 1 cup (240ml) yogurt (plain)
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 cup (50g) ground almonds (or almond flour)
- 1/4 cup (60ml) milk (for the glaze)
- 1/4 cup (60ml) rosewater (for the glaze)
- 1 cup (120g) powdered sugar (for the glaze)
- Crushed pistachios (for garnish)
- Edible rose petals (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- In a large mixing bowl, whisk together the granulated sugar and vegetable oil until well combined. Add the eggs, yogurt, and vanilla extract, mixing until smooth.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cardamom, ground cinnamon, and ground almonds. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, combine the powdered sugar, rosewater, and milk. Whisk until smooth and glossy.
- Once the cake has cooled, pour the rosewater glaze over the top, allowing it to drip down the sides.
- Garnish with crushed pistachios and edible rose petals, then slice and serve at room temperature.
Notes
- Store leftovers in an airtight container at room temperature for up to three days.
- For longer storage, freeze the cake without glaze for up to three months.
- Infuse yogurt with rosewater for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Persian Love Cake, Rosewater Glaze, Dessert, Baking, Persian Cuisine