Karen's Persian Love Cake - Gluten Free
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
Servings: 12
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
- 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.
- 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 powder, 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.
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
Gluten Free Flour Blend used: King Arthur Gluten-Free Measure for Measure Flour
See text if needed, Kosher for Passover. This recipe may not be reproduced without the consent of its author, Karen Sheer.
See text if needed, Kosher for Passover. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 325kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 170mg | Potassium: 43mg | Fiber: 3g | Sugar: 18g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg