July 21, 2022

Persian Love Cake Recipe

Persian Love Cake

Persian love cake is a beautiful cake made with almond flour, rose water, and cardamon, and is topped with pistachios and a beautiful creamy icing. This cake is perfectly fluffy and rich with flavor.

Persian Love Cake Story

This middle eastern cake is said to have been created by a woman who desperately wanted a man to fall in love with her. I’m not sure if that is completely true but my husband sure did love this cake! The ingredients are so romantic and fragrant. It screams romance.

Almond Flour

Some things about my version don’t match the authentic Persian love cake recipe, however, it is delicious and I maintained some authenticity. I made sure to use almond flour. You can’t have a real Persian love cake recipe without almond flour. I use Bob’s, Red Mill. They have the best because they blanch whole almonds and ground them into a fine meal that lends a nutty flavor and moist texture to baked goods.

Persian Love Cake

Baking with Almond Flour Tips

You can substitute all-purpose flour for salmon flour on a one-to-one ratio. People often ask how does almond flour affect baking? Almond flour has a very vague sweetness to it, but not so much that it can ruin a savory dish. The fat in almonds makes baked goods last longer because it helps the baked good to retain moisture. Lastly, I feel like Bob’s Red Mill’s almond flour helps make the dessert richer and more decadent.

How to Make Persian Love Cake

Persian Love Cake

Step 1- Preheat the oven to 350 degrees and prepare a round cake pan. I used a 9-inch pan. The first step is to mix the dry ingredients together. In a large bowl, mix together the flour, almond flour, salt, baking powder, cardamom, and cinnamon. Then set the bowl aside.

Step 2- Now let’s mix the wet ingredients. In a second bowl, cream together the room temp butter, sugar, and olive oil. The mixture should be well mixed.

Step 3- Add two eggs, vanilla extract, lemon zest, lemon juice, and rose water to the bowl of wet ingredients. Don’t overmix it but make sure the ingredients are well incorporated.

Step 4- Add the wet ingredients to the bowl of dry ingredients. Use a spatula to combine them. Then add the ingredients to the cake pan and bake the cake on 350 degrees for 25-30 minutes or until you can insert a toothpick and pull it out clean.

Step 5– Finally, once you remove the cake from the oven, set it aside and let it cool before removing it from the pan. Mix the glaze ingredients together and pour it over a completely cooled cake. Top with pistachios and rose petals.

Step 6- Final step, ENJOY!

Persian Love Cake Recipe

Persian Love Cake

Delicious fluffy Persian Love Cake recipe with rose water, almond flour, and cardamom. This romantic cake is topped with a sweet glaze, pistachios, and flower petals.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Keyword: almond flour, cake, cardamom, Persian love cake, pistachios, rose water
Servings: 8
Author: johnniemay


  • 1 cup Almond Flour I use Bob's Red Mill
  • 1 cup All Purpose Flour I use Bob's Red Mill
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar I use raw cane sugar
  • 1/2 cup butter 1 stick or 8 tbsps
  • 3 tbsp olive oil
  • 2 eggs room temp
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 3 tsp fresh lemon juice
  • 1 1/2 tbsp rose water

Sweet Glaze

  • 2 cups powdered sugar sifted
  • 2 tbsp rose water
  • 3 tbsp whole milk


  • 1/3 cup pistachios
  • rose petals I used lavender petals from Whole Foods Market


  • Preheat the oven to 350 degrees and prepare one round cake pan.
  • Mix dry ingredients in a large bowl ( both flours, baking powder, salt, cardamom, and cinnamon. Then set this bowl aside.
  • In a separate bowl, cream together butter, sugar, and olive oil.
  • In the same bowl as the butter/ sugar mixture, add the two eggs, vanilla extract, rose water, lemon, and lemon zest. DO NOT over mix but combine the ingredients thoroughly.
  • In 2 or 3 batches, add the wet ingredients to the bowl of dry ingredients. Use a spatula to fold the ingredients together, gently.
  • Once the batter is well combined, pour the batter into the prepared cake pan and bake for 25-35 minutes, or until you can insert a wooden toothpick into the center of the cake and remove it cleanly.
  • While the cake is baking, combine the ingredients into a bowl and whisk together. Make sure to SIFT THE POWDERED SUGAR before adding the rose water and milk. This will ensure that the glaze is smooth.
  • When the cake is ready, remove it from the oven and let it cool before removing it from the pan. After the cake is COMPLETELY cooled, pour the glaze over the top and decorate with pistachios and flowers.
  • ENJOY!

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