Τoday I have prepared for you one of the most aromatic and delicious cakes I have ever made, a healthier Persian Love Cake. It’s been on my very, very long to-do list for quite some time and finally I made it.
It is a cake that contains, in addition to the classic ingredients, ground almonds and pistachios, orange and lemon zest, rose water and cardamom. It is really very aromatic and tasty. At the end, it is decorated with a flavorful glaze with lemon, orange and rose water, chopped pistachios and dried rose petals. I made it in the shape of a heart, because of tomorrow’s Valentine’s day, since I finally got to use that mold I bought years ago 😀 Traditionally, it is baked in a round pan.
Even if you don’t like rose water don’t pass it up. It has the perfect balance, and even though rose water has a strong aroma in general, in this cake all the aromas come together so harmoniously that you don’t want it to finish.
Almond flour gives cakes a nice aroma and texture. I love using it, as for pistachios, they are my favorite. What can I say about the Middle-eastern rosewater-cardamom combination, I love it!
My version of Persian love cake is made with olive oil. In general, I have noticed that if you replace butter with olive oil in a cake recipe, you will, almost always, have a very good result. That’s what I did here.
The story of Persian Love Cake is, guess what, a love story. Legend has it that a girl from Persia fell in love with a prince. And because he had probably heard the Greek saying that “love passes through the stomach” 😀 he thought of dissuading him with a sweet treat. And, this cake was created. I don’t know if the story had a happy end, though 🙂
Healthier Persian Love Cake
Healthier Persian Love Cake, made with olive oil. A flavorful, delicious cake with rose water, citrus and cardammom and an aromatic icing.
- • 180g. mild olive oil
- • 225g. date sugar (or, brown or granulated sugar)
- • 4 eggs
- • the zest and juice of 1 lemon
- • the zest of 1 orange
- • 60ml orange juice
- • 1 tbsp rose water
- • 150g. all-purpose flour, sifted
- • 2 tsp baking powder
- • ½ tsp baking soda
- • 1 heaped tsp grated cardamom (cardamom)
- • 120g. almonds, ground into powder
- • 80g pistachios, ground into powder
- • 75g. Greek yogurt 2%
- • 200gr. powdered sugar
- • the juice of 1 lemon
- • 1-2 tbsp orange juice
- • a few drops rose water
- • dried rose petals
- • coarsely chopped pistachios
In a bowl, mix the sifted flour, baking powder, baking soda and cardamom.
Put the olive oil and sugar in the mixer bowl and beat them well for about 5 minutes. Gradually add the eggs and then lemon and orange zest, juices and rose water. If necessary, scrap down the sides of the bowl with a rubber spatula. Add the yogurt.
Then, add the flour mixture, almonds, peanuts and mix well with the spatula.
Transfer the mixture to a well-buttered 23-25cm round bundt cake tin., or, in a slightly smaller round pan.
Bake in a preheated oven, at 180°C, for about 40 minutes. Let it cool for a few minutes and then turn it out onto a wire rack and let it cool completely.
After the cake has cooled, prepare the glaze: beat the sugar with the juices and rose water in a bowl, adding them gradually until you have a velvety glaze, and so tight that it slowly runs off the spoon. Let it set for 3-5 minutes and garnish the cake. Sprinkle with the rose petals and pistachios and serve.
3.3g Saturated fat
20.6g Unsaturated fat
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