If you’re looking for a breathtaking dessert that feels like a warm embrace in every bite, the Persian Love Cake with Rose & Pistachio is exactly what you need. This cake is a fragrant masterpiece infused with delicate notes of saffron and cardamom, softened by creamy Greek yogurt, and beautifully complemented by floral rose-water and crunchy pistachios. Its lemon glaze adds a zesty brightness that balances the sweetness perfectly. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is a stunning celebration-worthy treat that feels both exotic and comforting.
Ingredients You’ll Need
This Persian Love Cake with Rose & Pistachio relies on a handful of simple yet extraordinarily flavorful ingredients. Each component plays an essential role, creating layers of taste, texture, and stunning visual appeal, from the fragrant saffron-infused milk to the crunchy pistachio garnish.
- Butter: 1 cup softened butter helps achieve a rich and tender crumb.
- Sugar: 1 cup to sweeten the cake just right without overpowering the floral notes.
- Eggs: 4 large, at room temperature, provide structure and moisture.
- Ground almonds: ½ cup adds nuttiness and a moist texture; homemade or store-bought work well.
- Greek yogurt: ½ cup keeps the cake wonderfully moist and adds a subtle tang.
- Rose-water: 1½ tsp infuses the batter with a gentle, romantic floral aroma.
- Lemon zest: 2 tsp brightens the flavor and complements the rose-water beautifully.
- All-purpose flour: 2 cups for structure without heaviness.
- Baking powder: 2 tsp ensures the cake rises perfectly.
- Salt: ¼ tsp balances and enhances all the flavors.
- Cardamom powder: ½ tsp adds a warm, aromatic depth that’s signature to Persian desserts.
- Saffron: A generous pinch, crushed and soaked in milk to impart a golden hue and luxurious flavor.
- Milk: ½ cup warmed to bring out the saffron’s full aroma.
- Sugar (for syrup): ¼ cup to sweeten the lemon-rose syrup brushed on the cake.
- Lemon juice: 2 tsp for the syrup, and 2–3 tbsp for the glaze to add zest and balance sweetness.
- Powdered sugar: 1½ cups sifted for making a smooth, luscious lemon glaze.
- Pistachios: 2 tbsp roughly chopped for a crunchy, colorful topping.
- Dried rose petals: 2 tbsp for a delicate and beautiful decoration.
How to Make Persian Love Cake with Rose & Pistachio
Step 1: Prepare the Saffron-Infused Milk
Start by warming the milk slightly to unlock the magic of saffron. Stir in the crushed saffron strands and let the mixture sit while you prepare everything else. This step is crucial as the saffron lovingly infuses the milk with a golden color and a rich, floral flavor that’s the heart of the Persian Love Cake with Rose & Pistachio.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar on high speed until the mixture becomes pale and fluffy. This aeration adds lightness to your cake and creates a wonderfully soft texture.
Step 3: Add Eggs and Ground Almonds
Add the eggs one at a time, beating well after each addition. Spoon in a little ground almonds with each egg to keep the batter smooth and prevent curdling. The ground almonds add depth and a subtle nuttiness that makes this cake extra special.
Step 4: Incorporate Yogurt, Rose-Water, and Lemon Zest
Mix in the Greek yogurt for moisture and a touch of tang, then add rose-water and fresh lemon zest to infuse the batter with floral and citrus notes that sing together beautifully.
Step 5: Combine Dry Ingredients and Saffron Milk
Sift together the flour, baking powder, salt, and cardamom powder before folding them gently into the wet mixture. Gradually pour in the saffron-infused milk and stir just until the batter is smooth—overmixing can make the cake tough, so handle with care.
Step 6: Bake the Cake
Pour the batter into a well-greased and floured bundt or fluted pan. To smooth the surface and remove air pockets, tap the pan on the countertop a couple of times. Bake initially at 350°F for 20 minutes until the cake starts rising, then reduce the temperature to 325°F for another 20 to 25 minutes. This slower finish prevents over-browning while allowing the inside to bake through. The toothpick test will tell you when it’s just right.
Step 7: Cool and Prepare Syrup
Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. Meanwhile, heat sugar, lemon juice, and rose-water in a saucepan until the sugar dissolves into a slightly thickened syrup. Brush this fragrant syrup generously over the warm cake to soak in every bit of flavor.
Step 8: Make and Apply Lemon Glaze
Mix sifted powdered sugar with lemon juice until you get a thick yet drippy glaze. Pour it over the cooled cake, letting it cascade down the sides for a beautiful finish. This glaze adds a tangy sweetness that perfectly complements the rose and pistachio flavors.
Step 9: Decorate with Pistachios and Rose Petals
Sprinkle chopped pistachios and dried rose petals on top to add a final flourish of color, aroma, and texture. The result is a cake that’s as pretty as it is delicious.
How to Serve Persian Love Cake with Rose & Pistachio
Garnishes
For an elegant presentation, use extra chopped pistachios and fresh edible rose petals right before serving. A dusting of powdered sugar can add a gentle snowy effect, enhancing the cake’s romantic vibe.
Side Dishes
This cake pairs gorgeously with lightly brewed green tea or a delicate cardamom-spiced coffee. For a more indulgent treat, serve with a dollop of lightly sweetened whipped cream or vanilla Greek yogurt to echo the cake’s tangy undertone.
Creative Ways to Present
Try slicing the cake into dainty squares and serving on a vintage plate with a drizzle of extra rose syrup. For parties, mini versions baked in muffin tins make charming bite-sized delights. You could also arrange slices around a bowl of rose-infused cream for a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep the Persian Love Cake with Rose & Pistachio covered on the countertop in a cake container for 2 to 3 days. This keeps it moist and flavorful. For longer storage, refrigerate in an airtight container to preserve freshness and prevent drying out.
Freezing
You can freeze the cake either before glazing or after decorating. Wrap it tightly in plastic wrap and place it in a freezer bag to protect against freezer burn. It keeps well for up to a month—just thaw overnight in the fridge before serving.
Reheating
If you want to enjoy the cake warm, gently heat individual slices in the microwave for 15–20 seconds. Avoid prolonged heating to keep the delicate flavors and moist texture intact.
FAQs
Can I use almond flour instead of ground almonds?
Absolutely! Almond flour, which is finely ground blanched almonds, works perfectly and yields a smooth texture. Just be mindful if you use coarser almond meal—your cake may have a slightly different texture, which can still be delicious.
What if I don’t have rose-water?
No problem at all! You can substitute rose-water with orange blossom water for a slightly different floral note, or even add extra lemon zest and juice for a citrus-forward twist.
Can I make this cake gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free blend that includes xanthan gum, you can enjoy a gluten-free version of the Persian Love Cake with Rose & Pistachio while keeping the tender crumb and rich flavors.
Why is the cake baked at two different temperatures?
Starting at 350°F helps the cake rise nicely, while lowering to 325°F prevents over-browning and allows the inside to cook evenly without drying out. This two-step approach ensures a perfectly baked, moist cake.
How do I store the cake if I want to keep it fresh for a week?
For longer storage, refrigerate the cake in an airtight container wrapped closely in plastic wrap to maintain moisture. Bring it to room temperature before serving or warm gently for best taste.
Final Thoughts
I can’t recommend the Persian Love Cake with Rose & Pistachio enough for anyone who loves desserts with a bit of poetry in every bite. Its beautiful aroma, unique blend of flavors, and impressive presentation make it a showstopper at any gathering or a treasured treat for an everyday moment. When you bake this cake, you’re not just creating a dessert—you’re crafting a little love story in your kitchen. Give it a try, and I promise it will become a beloved favorite you’ll want to share again and again.
Print
Persian Love Cake with Rose & Pistachio
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hour 5 mins
- Yield: 9 servings (one large bundt cake) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
Persian Love Cake is an aromatic and elegant dessert that combines fragrant saffron, rose-water, cardamom, and almonds to create a moist and flavorful bundt cake. Topped with a tart lemon glaze, sprinkled with pistachios and rose petals, this Middle Eastern-inspired cake is perfect for celebrations or a special treat.
Ingredients
For the Cake
- 1 cup butter, softened
- 1 cup sugar
- 4 large eggs, at room temperature
- ½ cup ground almonds (almond flour or almond meal)
- ½ cup Greek yogurt
- 1½ tsp rose-water
- 2 tsp lemon zest
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp cardamom powder
- A generous pinch saffron, crushed
- ½ cup milk, warmed
For the Lemon-Rose Syrup
- ¼ cup sugar
- 2 tsp lemon juice
- ½ tsp rose-water
For the Lemon Glaze
- 1½ cups powdered sugar, sifted
- 2–3 tbsp lemon juice
For Decoration
- 2 tbsp pistachios, roughly chopped
- 2 tbsp dried rose petals (or fresh organic rose petals)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Generously grease and flour a large bundt or fluted cake pan, then set aside.
- Infuse saffron in milk: Warm the milk slightly and stir in the crushed saffron strands. Let it stand while preparing the other ingredients to allow the milk to absorb the saffron flavor and develop a golden hue.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar on high speed for a few minutes until pale and fluffy.
- Add eggs and ground almonds: Beat in eggs one at a time, mixing well after each addition. Along with each egg, spoon in some ground almonds to prevent curdling and maintain batter consistency.
- Incorporate yogurt, rose-water, and lemon zest: Add Greek yogurt, rose-water, and lemon zest to the mixture and beat until fully combined.
- Sift dry ingredients and combine: Sift together flour, baking powder, salt, and cardamom powder. Gradually add this to the wet mixture along with the cooled saffron-infused milk. Mix until smooth but do not over-mix.
- Transfer batter and bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for 20 minutes at 350°F, then reduce the oven temperature to 325°F and continue baking for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Carefully invert the pan onto a wire rack and let the cake cool completely.
- Prepare lemon-rose syrup: While the cake is finishing baking, combine sugar, lemon juice, and rose-water in a small saucepan. Heat gently, stirring until the sugar dissolves and the syrup thickens slightly.
- Brush syrup on cake: Brush the warm syrup evenly over the warm cake. Allow the cake to cool before applying the glaze.
- Make lemon glaze: In a bowl, mix powdered sugar with 2 tablespoons of lemon juice using a whisk or spatula until smooth. Add more lemon juice as needed to achieve a thick yet drip-friendly consistency.
- Glaze and decorate: Pour the lemon glaze over the cooled cake, letting excess glaze drip down the sides. Sprinkle with chopped pistachios and dried rose petals over the top.
- Serve and store: Slice and serve the cake. Store covered at room temperature for 2-3 days or refrigerate for longer preservation.
Notes
- Ground almonds can be homemade by finely grinding blanched almonds or you can substitute with store-bought almond flour or almond meal.
- For a variation, orange-blossom water, orange juice, and orange zest can replace rose-water, lemon juice, and lemon zest respectively.
- The cake is baked at two different temperatures to avoid over-browning; alternatively, bake entirely at 350°F but tent the top with foil if it browns too quickly. Minor cracking on top is normal and will be hidden when inverted.
- Fresh organic rose petals can be used instead of dried rose petals for decoration for a fresher look and taste.
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