SWEETS

Persian Love Cake Recipe Gluten Free in 9 Steps

Persian love cake is a delicate cake full of familiar aromas and flavors that will make you fall in love with the scent of saffron, rose water, and cardamom again. This cake is made from a combination of almond flour and white flour and is covered with rose water glaze, pistachios, and dried flowers.

History of Persian love cake:

History of Persian love cake

The name of this cake comes from a story that once upon a time an Iranian woman fell in love with a prince and made a cake with all Iranian flavors to win his heart! Now I don’t know what happened at the end of this story, but I know that anyone who tries this cake will definitely fall in love with it!

What is certain is that no one can resist the aroma of saffron, cardamom, cream, and rose water at the same time. Cardamom is the mother of all seasonings, which in terms of its medicinal properties also stimulates instinctive forces, and its presence in the structure of this cake will not be out of proportion to its name.

Once you add rose petals and pistachios, the magic of love begins. I suggest you try this cake to express your love to those you love.

You can also read the top 13 Persian sweets.

Now that we are familiar with Persian love cake and its history, it is better to go together to find out how to prepare it. So stay with us in the rest of the article on the meals cook site to learn the step-by-step recipe for Persian love cake together.

For: 2 people

Preparation time: 30 minutes

Cooking time: 45 minutes

Related: shirini danmarki recipe.

How to make Persian love cake?

How to make Persian love cake

Persian love cake recipe gluten-free

Persian love cake recipe gluten-free

Ingredients for Persian love cake:

Almond flour Half a cup (48 grams)
White flour ¾ cup (90 grams)
Cardamom powder(hel spice) ¼ teaspoon
Salt 1/8 teaspoon
Baking powder 1 ¼ teaspoon
Butter at room temperature ¼ cup (56 grams)
White sugar ½ cup (100 grams)
Grate peel of lemon  1 pcs
Eggs at room temperature 2 large
Liquid oil 1 ½ tablespoon
Rose water 1 tablespoon
Brewed saffron ½ tablespoon
Regular full-fat yogurt at room temperature 4 ounce (113 grams)

Ingredients for syrup:

Confectionery sugar powder 1 cup (120 grams)
Rose water Half a teaspoon
Orange essential oil if desired ¼ teaspoon
Milk Four to six tablespoons

Ingredients for decoration Persian love cake:

Pistachios and dried roses to decorate as needed

Instruction for Persian love cake gluten free:

Instruction for Persian love cake

1. In this recipe, it is important that the butter, eggs, and yogurt are at room temperature. So, bring them out from the refrigerator an hour before starting work. I add rose water and brewed saffron to the yogurt so that they are at the same temperature.

2. Heat the oven to 180 degrees Celsius. Line a 15 cm round mold with grease-proof paper and grease it.

3. Mix white flour, almond flour, cardamom, salt, and baking powder together and set aside.

Mix white flour, almond flour, cardamom, salt, and baking powder

4. Pour the butter and sugar into a large bowl and start mixing with an electric mixer. Stir for about two to three minutes until the color of the mixture becomes light.

Pour the butter and sugar into a large bowl and start mixing

Be sure to turn off the mixer once in the middle of work and clean the walls of the bowl with a spatula.

mix sugar and butter with mixer

5. Add grated lemon peel and mix.

6. Now add the eggs one by one and after each addition, mix for about thirty seconds at a medium speed until they are well mixed. Clean the bowl again with a spatula until all the ingredients are mixed together.

Now add the eggs one by one and after each addition

7. Add the oil little by little while mixing on medium speed. Then add rose water, saffron, and yogurt and mix well. Then turn off the mixer.

Add the oil little by little while mixing on medium speed

8. Now add the dry ingredients and mix for a few seconds with the slowest speed of the mixer. It is very important not to mix too much after adding the flour because the cake becomes soft. If there are still layers of flour left, you can mix with Spatulla a little in a circular way until the ingredients are uniform.

Now add the dry ingredients and mix

9. Now transfer the ingredients to the mold that you prepared in advance and bake for 35 to 40 minutes or until the cake is golden. Do not open the oven door earlier than 30 minutes because the puff cake will fall asleep. 

Now transfer the ingredients to the mold

To test, put a fork in the middle of the cake, if it comes out clean it means the cake is ready. Or gently press the cake with your finger, if it comes back up and has a spongy shape, it means the cake is cooked. Let the cake cool.

You can also read Yalda Night Cakes.

Instruction for glaze:

1. Whisk powdered sugar, rose water, milk, and if used, orange essential oil well until it becomes uniform. Then pour it on the cooled cake and decorate it with chopped pistachios and dried rose flowers.

You can also read: cake morgh.

Notes Persian love cake:

notes for persian love cake

  • Persian love cake can be a simple evening meal or a delicious dessert, don’t forget to serve the cake with Iranian tea or coffee.
  • Instead of lemon peel, you can use two tablespoons of orange juice.
  • You can also pour a little syrup on the cake after removing it from the mold so that it will be eaten by mixing half a glass of sugar,1 spoon of rose water, and a little lemon juice.
  • Almond flour can be omitted, I used semolina flour instead of almond flour (ground almonds).
  • There are various recipes for this cake on domestic and foreign websites. This recipe is a selection of different recipes that will be used and satisfied by friends.

How Much Baking Powder Do My Cookies Need?

The exact amount a recipe will need varies depending on how long the cookies bake, i.e., how long the supply of carbon dioxide needs to last. Expect about one teaspoon per five ounces of flour; thin and crispy cookies may need a little less, thick and chewy cookies may need a little more.

Even without baking powder, a well-aerated dough will still puff with steam. If that supply cuts off before the cookies set, a soft dough will collapse in on itself. If it continues until the end, the air pockets are preserved as the cookie’s crumb.

Baking powder simply adds carbon dioxide to the equation, providing a more forceful pressure that encourages a dough to spread up and out. Without the well-developed elasticity of a bread dough, the strands of gluten in cookies would sooner snap than stretch, cracking along the surface. That gives cookies their familiar appearance, but if you keep pushing the dough with more carbon dioxide, those cracks will only deepen.

In this series of photos, you can see that as we increase the baking powder, the cookies tend to rise a little more, but only to a certain point. Eventually, the reaction is so strong and violent that it will actually cause those air pockets to rupture and collapse, delivering a denser, squatter cookie.

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FAQ

1. What is served with Persian love cake?

Along with this cake is served Persian tea and gol gav zaban.

2. Can i freeze this cake for 2 weeks?

Yes, you can freeze Persian love cake for 1 to 2 weeks.

3. Can I make this cake for vegetarians?

Yes, you can make Persian love cake free of gluten for vegetarians.

Did you like this recipe?

  • Please share your experience about making this Persian sweet.
  • If you are looking for vegetarian food, I suggest you this cake.
  • You can ask me questions about the Persian love cake recipe in the comments. I will answer your questions as soon as possible.
  • if you make this recipe and love the taste of it, please share your pic and video with us on Facebook & youtube.

 

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.

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