Description
A fragrant and beautifully floral Persian Love Cake infused with rose water, saffron, and cardamom. This moist and tender cake combines warm spices and citrus notes, topped with a delicate rose water syrup and optional pistachios and rose petals for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (for batter)
- 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 1 cup sugar together until light and fluffy, about 3-4 minutes. This process incorporates air into the batter, helping the cake become tender and airy.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is well combined before adding the next. Stir in the yogurt, rose water, saffron infused with hot water, vanilla extract, and orange zest until fully incorporated, creating a fragrant, flavorful base.
- Combine Dry Ingredients: Gradually add the flour, baking powder, cardamom, cinnamon, and salt mixture to the wet ingredients. Mix gently just until combined to avoid overworking the batter, which could make the cake dense.
- Bake the Cake: Pour the batter into a prepared baking pan and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the Syrup: While the cake bakes, combine 1/4 cup water and 1/4 cup sugar in a saucepan and heat until sugar dissolves. Remove from heat and stir in rose water and lemon juice. Allow the syrup to cool to room temperature.
- Finish and Garnish: Once the cake is cooled, drizzle the rose water syrup over the surface to soak in. Optionally, sprinkle with chopped pistachios, rose petals, and extra saffron strands for an elegant Persian touch.
Notes
- Use full-fat yogurt or sour cream for a moist, tender crumb.
- Saffron should be soaked in hot water to release its flavor and color.
- Do not overmix the batter once flour is added to keep the cake light.
- The rose water syrup adds moisture and an authentic floral flavor to the cake.
- Chilling the cake before serving can enhance flavors and texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
