Gluten-Free Persian Love Cake Recipe
A delightful and aromatic cake infused with the flavors of rosewater and cardamom, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup sugar
- ½ cup unsweetened coconut flakes
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- ½ cup rosewater
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the almond flour, sugar, coconut flakes, baking powder, cardamom, and salt.
- In another bowl, whisk the eggs, then add the rosewater and lemon juice.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, you can top the cake with chopped pistachios or a dusting of powdered sugar.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg