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.

This cake is called “Persian Love Cake.” It’s a term apparently coined by Yasmin Khan, an English/Pakistani/Iranian cookbook author. Persian Love Cake is a rich, moist cake flavored with rose water and citrus. Besides the intriguing Middle Eastern scents, I’m super into the name.

Sourced: bromabakery.com

History of Persian Love Cake:

The name of this cake comes from a story about a once-in-a-lifetime Iranian woman who fell in love with a prince and made a cake with all Iranian flavors to win his heart!

I don’t know what happened at the end of this story, but I know that anyone who tries this cake will fall in love with it!

What is certain is that no one can resist the aroma of saffron, cardamom, cream, and rose water simultaneously.

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.

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

How to make Persian love cake?

Persian love cake recipe gluten-free

Ingredients for Iranian love cake:

Ingredients for syrup:

Ingredients for decoration Iranian love cake:

Instruction for Persian love cake gluten-free:

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. Grease a 15 cm round mold with grease-proof paper.

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

4. Pour the butter and sugar into a large bowl and mix with an electric mixer for two to three minutes until the mixture becomes light in color.

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

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.

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.

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.

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, or the puff cake will fall asleep. 

Put a fork in the middle of the Iranian love cake to test it. If it comes out clean, it means the cake is ready. You can also 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.

Instruction for glaze:

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

Notes 

• Persian love cake can be a simple evening meal or a delicious dessert. Remember to serve the cake with Iranian tea or coffee.
• Instead of lemon peel, you can use two tablespoons of orange juice.
• After removing it from the mould, you can also pour a little syrup on the cake so that it will be eaten. Mix 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).
• Various recipes for this cake are available on domestic and foreign websites. This recipe is a selection of different recipes that friends will use and satisfy.
• Cake Yazdi and Yalda night cake are excellent Iranian sweets related to the Iranian love of cake.

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 Iranian love cake free of gluten for vegetarians.

Did you like this Middle Eastern love cake recipe?