Persian Love Cake with Rose Cream

Persian Love Cake Main No NapkinRoses are Red, Violets are Blue… 

…here is my Valentines Gift to you!

I couldn’t resist re-posting this deliciously romantic Persian Love Cake with Rose Cream – it’s the perfect way to win your Valentine’s heart this February 14th!

Persian Love Cake

  • Servings: 6
  • Difficulty: Easy
  • Print
Persian Love Cake Main No Napkin


Persian Love Cake:

180g Almond Meal
110g Demerara Sugar
110g Brown Sugar
½ Tsp Salt 
60g Unsalted Butter, Softened
1 Egg
125g Greek Yoghurt
½ Tsp Ground Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Cardamom
2 Tbsp Shelled Pistachios, Roughly Chopped

Rose Cream:

2 Cups Heavy Whipping Cream
2/3 Cup Powdered Sugar
½ Tsp Rose Water
½ Tsp Ground Cardamom


To Make the Persian Love Cake:

Preheat the oven to 360°F (180°C), then butter and line an 8″ springform cake tin with baking paper.

In a bowl, mix together the almond meal, sugars and salt to combine evenly. 

Add the butter and rub with your fingertips until the mixture resembles coarse breadcrumbs. 

Spoon half the mixture into the cake tin and press down gently to cover the base evenly.

To the remaining mixture, add the egg, yoghurt and spices, and beat with a wooden spoon until smooth and creamy. 

Pour this mixture over the prepared base, and sprinkle with the chopped pistachios.

Bake until golden brown and just set, approximately 30 minutes.

Allow to cool completely in the tin on a wire rack, before gently removing and transfer to a serving plate.

To Make the Rose Cream:

Place all ingredients into a bowl and, using an electric mixer, beat the cream until peaks form.

Take a peek at the Arugula & Rocket Online Cook Shop!

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