persian love cake recipe -- #1
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
The candied rose petals and cake baking can be done the day before. Wrap the cake layers separately in plastic wrap and store at room temperature before assembly if making ahead. I also made the saffron cream the night before, to make sure it was really cold before whipping.
  • FOR CANDIED ROSE PETALS: 1 large egg white
  • ¼ cup sugar
  • Petals from 2 medium sized organic roses
  • CAKE: 1 cup cake flour
  • ¼ teaspoon salt
  • 1½ teaspoon baking powder
  • 1 cup granulated sugar, divided in half
  • 3 large eggs, separated
  • 6 tablespoons water
  • ¼ cup neutral-tasting olive or canola oil
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon ground cardamom (about 10 cardamom pods)
  • FROSTING/TOPPING: 2 cups chilled heavy cream
  • ⅔ cups powdered sugar (I personally like less, but this is the amount recommended in the original recipe)
  • Pinch saffron threads
  • 1 teaspoon rosewater
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted pistachios, chopped
  1. TO MAKE THE CANDIED ROSE PETALS: Whisk egg white in a small bowl until foamy. Use a pantry brush to paint a delicate coat of frothed egg whites onto both sides of each petal. If the froth loosens, re-whisk. If the egg white is too heavy, it will clump and not dry well. Sprinkle lightly with sugar. Dry on a wire rack for about 6 hours. If there is ambient humidity, dry and store in the fridge.
  2. FOR THE CAKE: Preheat oven to 325 deg F. Grease two 8-inch cake pans. Line each with parchment paper and butter the parchment.
  3. Sift flour, salt, baking powder, and half the granulated sugar in a large bowl.
  4. In another bowl, whisk egg yolks, water, oil, lemon zest, and cardamom.
  5. Add wet to dry ingredients and whisk until smooth.
  6. In yet another bowl, beat the egg whites and gradually add spoonfuls of the remaining sugar. Beat until soft peaks form.
  7. Fold the egg whites into the batter in three parts, taking care not to press the air out of the whites or overmixing. This is what gives the cake lift.
  8. Divide batter between the two prepared pans and bake for about 18 to 25 minutes, when cakes are golden and toothpick inserted comes out clean.
  9. Cool in pans for about 10 to 15 minutes, then turn onto racks. Peel off parchment and cool completely.
  10. FOR THE FROSTING: In a small saucepan, bring ½ cup heavy cream and saffron to simmer then remove from heat. Steep 20 minutes. Strain then chill until ready to use.
  11. Set up a stand mixer with whisk attachment. Add heavy cream and chilled saffron cream. While whisking, add in powdered sugar, vanilla, and rosewater. Whip until stiff.
  12. Frost the cake, using just less than half the whipped frosting for the first layer. I elected to not use all the frosting and do a "naked" cake style where whipped cream sits between cake layers and on top only. (The kids will take care of the extra whipped cream easily.)
  13. Chill about 6 hours. Just before serving, decorate with chopped pistachios and candied rose petals. This cake is best eating the day of assembly but can be stored in the fridge for two days.
Recipe by story of a kitchen at