Description
This delicious Persian Love Cake combines the richness of saffron, the fragrance of rosewater, and the nuttiness of almond meal for a luxurious dessert experience.
Ingredients
Scale
- 1 cup almond meal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/2 cup sugar
- 3 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup vegetable oil
- 1 tbsp rosewater
- 1/4 cup milk
- 1/4 tsp saffron threads, dissolved in 1 tbsp warm water
- 1/4 cup pistachios, chopped (for garnish)
- 1/4 cup dried rose petals (for garnish)
- 1 tbsp honey (for drizzle)
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a round cake pan generously and line it with parchment paper.
- In a large mixing bowl, combine the almond meal, all-purpose flour, baking powder, cardamom, cinnamon, and sugar.
- In another bowl, whisk together the eggs, Greek yogurt, vegetable oil, rosewater, milk, and saffron water.
- Slowly integrate the wet ingredients into the dry mixture, stirring until smooth.
- Pour the mixture into the prepared cake pan and bake for 30-35 minutes until a toothpick comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- Drizzle honey over the cooled cake and sprinkle with pistachios and rose petals.
Notes
If the cake appears too brown on top before it is fully cooked, lightly cover it with aluminum foil. Ensure the saffron threads are well dissolved to evenly distribute their color and flavor.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 50 mg
- Protein: 7 g