This fragrant Persian Love Cake is infused with rose water, cardamom, and almonds—a poetic dessert inspired by legend and perfect for Nowruz or any spring celebration. A slice of romance, tradition, and flavor in every bite.

Ingredients

Cake:

  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs, room temperature
  • 3/4 cup neutral oil (avocado or olive oil)
  • 2 tablespoons rose water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Super Fine Almond Flour
  • 2 teaspoons ground cardamom (to process our cardamom pods, grind them in a mortar and pestle or drop them into a spice grinder)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • Butter to grease the pan

Glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon rose water
  • 1 1/2 tablespoons whole milk
  • 1/4 cup chopped pistachios for garnish 

Servings: 8-12 slices
Prep Time: 1 hour
Total Time: 1 hour 30 minutes

Instructions

  1. Preheat the oven to 350°F and use butter to grease an 8-9 inch round cake pan. Set aside.

  2. In a mixing bowl, combine sugar, lemon zest, and eggs and beat until the mixture is a pale yellow (about 1 minute).

  3. While continuing to mix, slowly stream in the oil to emulsify. Make sure you pour slowly to prevent the batter from splitting! Add in the rose water and vanilla extract and combine well.

  4. Add the all-purpose flour, almond flour, cardamom, baking powder, and salt, and stir until just combined. Be careful not to over mix.

  5. Spatula the batter into your prepared pan (it will be quite thick) and bake for 35-45 minutes or until the cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean.

  6. To make the glaze, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out the mixture and mix well. Make sure the cake is cooled before applying the glaze. Pour glaze over the cake and even out.

  7. Sprinkle crushed pistachios and rose petals.