Description
This Persian Love Cake is a fragrant and moist dessert infused with traditional flavors like rose water, saffron, cardamom, and orange zest. Softened butter and yogurt create a tender crumb complemented by a delicate rose and citrus syrup, finished with optional garnishes of rose petals and chopped pistachios for an elegant presentation. Perfect for special occasions or any time you want to indulge in a taste of Persian-inspired sweetness.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup full-fat yogurt (or sour cream)
- 2 tbsp rose water
- 1 tbsp saffron threads (soaked in 2 tbsp hot water)
- 1 tsp vanilla extract
- Zest of 1 orange
Syrup
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp rose water
- 1 tbsp lemon juice (or orange juice)
Optional Garnishes
- Rose petals
- Chopped pistachios
- Extra saffron strands
Instructions
- Prepare the batter: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This helps incorporate air for a tender cake texture.
- Add wet ingredients: Add the eggs one at a time, beating well after each addition to ensure even mixing. Then stir in the yogurt, rose water, saffron mixture (saffron threads soaked in hot water), vanilla extract, and orange zest until combined.
- Combine dry and wet ingredients: Gradually add the flour, baking powder, cardamom, cinnamon, and salt mixture to the wet ingredients. Mix gently until just combined to avoid overworking the batter and developing gluten, which can make the cake tough.
- Bake the cake: Pour the batter into a prepared pan and bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the syrup: In a saucepan, combine water and sugar over medium heat until sugar dissolves. Remove from heat, then stir in rose water and lemon juice. Allow the syrup to cool to room temperature, which will be poured over the cooled cake to add moisture and enhance flavor.
Notes
- Use full-fat yogurt or sour cream for the best moist texture.
- Saffron should be soaked in hot water to release its flavor and color before adding to the batter.
- The syrup can be poured over the cake while still slightly warm or after the cake cools for optimum absorption.
- Optional garnishes like rose petals, chopped pistachios, and extra saffron strands add aesthetic appeal and texture.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
