Description
Persian Love Cake is a fragrant dessert that weaves together the enchanting flavors of cardamom, zesty lemon, and delicate rosewater. This moist cake, adorned with chopped pistachios, not only captivates the palate but also tells a tale of romance, making it perfect for special celebrations or an indulgent treat. Its vibrant presentation and irresistible aroma ensure it will be the star of any gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cardamom
- Zest of 1 lemon
- 2 tbsp rosewater
- ¾ cup plain yogurt
- 3 large eggs (room temperature)
- ½ cup chopped pistachios (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, cardamom, and lemon zest until combined. Set aside.
- In another bowl, mix yogurt, eggs, and rosewater until smooth.
- Gradually add dry ingredients to wet mixture while stirring gently until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about ten minutes before transferring it onto a wire rack. Once completely cooled, top with chopped pistachios.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 14g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg