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Persian Love Cake

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A delightful Persian dessert rich in almond flour, infused with rose petals and orange blossom water, perfect for special occasions.

Ingredients

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  • 4 1/3 cups almond flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup butter (room temperature)
  • 1 teaspoon salt
  • 3 eggs (room temperature)
  • 1 1/4 cup full-fat plain Greek yogurt (room temperature)
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange blossom water
  • 1/2 cup shelled pistachios (roasted and unsalted)
  • Food grade dried rose petals (for decorating)

Instructions

  1. Preheat oven to 350°F.
  2. Grease and line an 8-inch springform pan with parchment paper.
  3. Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the almond flour, granulated sugar, brown sugar, butter, and salt.
  4. Beat on low speed until crumbly.
  5. Press half of the mixture evenly into the prepared pan.
  6. Add the eggs, Greek yogurt, vanilla extract, cinnamon, and blossom water to the remaining mixture.
  7. Beat on medium speed until fully incorporated and smooth.
  8. Pour the mixture over the crust.
  9. Bake for 1 hour and 30 minutes or until golden brown and slightly jiggly in the center.
  10. Cool completely in the pan on a wire rack.
  11. Refrigerate for at least 4 hours or overnight.
  12. Remove from the pan and top with chopped pistachios and dried rose petals.
  13. Enjoy!

Notes

Use room temperature ingredients for a smooth batter. Avoid overmixing once the filling ingredients are combined.

Nutrition

Find it online: https://www.glutenfreez.com/love-cake/