persian love cake recipe -- #2
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
I used a 9-inch springform because I didn't have an 8-inch. I adjusted the baking time and still felt the wider cake was a little dry. I recommend adding a little more syrup to the cake to moisten it.
  • CAKE AND SYRUP: 1¾ sticks unsalted butter
  • ⅔ cup plus 2 tablespoons superfine sugar
  • 4 large eggs
  • 10 to 12 cardamom pods (a heaping ½ teaspoon of ground cardamom)
  • ¾ cup all-purpose flour, sifted
  • 2¾ cups almond flour (I did not sift, though needed it to help with lumps)
  • Zest of 1 lemon plus ¼ cup fresh lemon juice
  • 1½ tablespoons rose water, divided
  • 1 teaspoon baking powder
  • Pinch of fine sea salt
  • ICING: 1¼ cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • Chopped pistachios and dried rose petals (used dried rose buds intended for making tea -- pretty but too chewy to eat. Just decoration.)
  1. TO MAKE THE CAKE: Preheat the oven to 325 deg F. Butter an 8-inch spring form pan and line it with parchment paper. Butter the parchment too. (I used a 9-inch pan.)
  2. In a large mixing bowl and using a hand mixer, beat the butter and ⅔ cup of the sugar until fluffy. Then beat in the eggs one at a time.
  3. Crack the cardamom pods to release the seeds using a mortar and pestle. Discard the pods and grind the seeds to a fine powder. I used a spice grinder to make a finer grind.
  4. Beat the ground cardamom into the cake batter, adding flour, almond flour, lemon zest, 3 tablespoons of the lemon juice, 1 tablespoon of the rose water, baking powder, and salt until smooth.
  5. Pour the batter into the prepared pan and bake until the cake is set and a toothpick inserted in the middle comes out clean, about 45 minutes if using the 8-inch pan. I baked for 37 minutes for the 9-inch pan. Transfer to a baking rack and allow to cool slightly.
  6. TO MAKE THE SYRUP: While cake is cooling, in a small saucepan, bring the remaining 2 tablespoons of sugar, 1 tablespoon of lemon juice, ½ tablespoon of rose water to a simmer. Stir occasionally on low to medium heat. Dissolve the sugar completely.
  7. Poke holes all over the cake and pour the warm syrup over the cake. NOTE: If the syrup doesn't seem to be enough to moisten all areas, make another small batch of syrup and add. Concentrate adding it to the margins of the cake, where the cake crumb tends to dry out more quickly compared to the middle.
  8. Let the cake cool completely, then remove from the pan and transfer to a cake platter.
  9. TO MAKE THE ICING: Whisk the powdered sugar, lemon juice, and 2 teaspoons of cold water until smooth. Spoon the icing over the cake and garnish with pistachios and dried rose petals/buds.
  10. The cake keeps well wrapped on the counter for two days. In fact, it tastes better if allowed to sit for a few hours at least, to let the syrup sufficiently moisten the crumb.
Recipe by story of a kitchen at