There is a lot to LOVE about this cake! Rose water (my recipe) adds a bloom of floral notes to this super-moist cake adorned with pistachios and dried rose petals.
Gluten free and adaptable for Passover.
I Simply ♥️ This Cake!
Flavor:
- Lingering Rose Water essence/fragrance, floral notes but not overpowering
- Hints of Lemon and Almond
- Cardamom – a wonderful warm spice – flavor: floral, sweet, peppery, pungent, and aromatic
- Sweet, but not overbearing
Texture:
- My ingredients produce a tender crumb that is very moist!
- You will not believe this cake is gluten free!
And… WOW… Freezes great! Can make ahead. (I’m not boasting freezing for months, yet a few days to a few weeks very well wrapped is fine.)
I defrosted a wedge of cake on the countertop and reheated slightly for a few seconds in the microwave… outstanding!
Not sure how old your cardamom is? Want the freshest cardamom flavor? Grind it fresh!
Its flavor is blend of sweet, peppery, pungent, and aromatic flavors – floral with hints of citrus.
The perfect complementary flavor for this cake.
I LOVE my Secura Spice Grinder – I use it all the time! Very powerful and lasts.
Simply add Rose Petals to filtered water; simmer 6 minutes, cool and strain.
Organic Rose Flower Rose Petals – recommended, makes delicious tea too!
See my easy Rose Water Recipe!!
If you “google” rose water, you will find product ingredients as such: Filtered Water, Concentrated Rose Water and Natural Flavoring. (Natural flavoring are unwanted chemicals.)
The frosting will glide over the cake. The pinkish hue is from the Homemade Rose Water!
Add sliced & Chopped Pistachios and Rose Petals – crushed and whole.
History:
Legend has it: Persian Love Cake came about when a young Persian woman fell in love with a prince. To make him fall in love with her, she baked a cake infused with aromatic spices and rose water. (Perfect recipe I think for a bridal party!)
Notes if making for Passover:
King Arthur Gluten-Free Measure for Measure Flour One I have used; Kosher – does contain Sorghum.
While most Orthodox Ashkenazi Jews do not eat kitniyot on Passsover, Ashkenazi may have no problem with it. Rories Gluten Free “Grain Free” Flour Blend – IS Certified Kosher for Passover. Gefen sells Kosher for Passover Conectioner’s Sugar and Baking Powder.
“Kosher for Passover Confectioner’s Sugar”: Pulverize sugar in a spice grinder until a fine powder (not granular) to make 1/3 cup. To 1/3 cup add 1 teaspoon potato starch, pulse in.
I hope you ♥️ this cake too – it is very special!
Let me know what you think!
Karen
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Karen's Persian Love Cake - Gluten Free
Equipment
- 8" Springform Pan (can use 9" too)
Ingredients
Persian Love Cake ♥️:
- 1/2 cup organic unsalted butter, room temperature (can use organic vegan butter)
- 1/4 cup neutral oil, I use expeller pressed
- 1 cup pure cane sugar
- 3 large eggs, room temperature, I use pasture raised
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons Rose Water, see my recipe below. Homemade is best
- 1/2 teaspoon natural almond extract
- 1/4 cup coconut milk, full fat, stirred
- 3/4 cups gluten free flour blend, see notes below
- 1 3/4 cups fine almond flour
- 2 teaspoon ground cardamom
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
Rose Glaze / Frosting:
- 1 1/4 cups confectioner's sugar
- 2 1/2 tablespoons coconut milk , full fat, stirred
- 1 teaspoon fresh lemon juice
- 2 teaspoons rose water, see my recipe
- 1/4 teaspoon natural almond extract
Toppings:
- 1 tablespoon dried rose petals, 1/2 whole petals / half crushed with your fingers
- 2 tablespoons chopped pistachio nuts
Instructions
- In a stand mixer add butter, oil and sugar - blend with paddle on medium speed one minute.Add eggs, one at a time low speed until blended and smooth; one minute.
- Add lemon rind, lemon juice, rose water, almond extract and coconut milk. Blend over low speed until well blended.
- Add gluten free flour blend, almond flour, cardamom, baking powdered sea salt. Blend over low speed until incorporated and well blended.
- Scrape batter into prepared pan and bake for 35 minutes until cake is firm in the center. Do not over bake. Cake will be moist and springy with lightly browned edges.
- Cool slightly and remove rind and place on a cooling rack.
- Preheat oven to 350 degrees (I use convection -bake setting) Add a few minutes to baking time if using regular oven.Add a piece of parchment paper to fit the bottom of pan. Lightly grease bottom and sides all over with butter.
Rose Glaze /Frosting:
- Sift confectioner's sugar into a medium sized bowl. Add 2 1/2 T. coconut milk, 1 t. lemon juice, 2 t. rose water and 1/4 t. almond extract.Blend with a wire whisk. Should be pourable but thick. Adjust if needed adding more liquid or confectioner's sugar.
Rose Water Recipe:
- In a small saucepan add 1/4 cup organic dried rose petals with 1/4 cup filtered water. Bring to a boil and reduce heat to a simmer. Simmer 6 minutes and then set aside to cool. Straining using a fine mesh strainer. Will have about 1/4 cup of rosy- fragrant delicious rose water.
Glaze the Cake:
- Add cake to wire rack over a sheet pan. For glaze over cake and smooth with a straight blade cake spatula to smooth. Can let drip down the sides or cover.
- Top immediately with rose petal and pistachio garnish and leave to set.Makes 12 servings, or 16 smaller slices.
Notes
See text if needed, Kosher for Passover. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
