Persian Love Cake (Cake-ye Asheghane)

Cake-ye Asheghane, also known as Persian Love Cake, is a delightful and aromatic dessert that originates from West Asian cuisine. This cake is infused with flavors of rose, cardamom, and citrus, making it a perfect treat for special occasions or as a romantic gesture.

Persian Love Cake (Cake-ye Asheghane)

Ingredients

  • 1 1/2 cups almond flour
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter, melted
  • 1/2 cup Greek yogurt
  • 3 eggs
  • 1 tablespoon rose water
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 cup slivered almonds, for garnish
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a large bowl, mix together almond flour, granulated sugar, melted butter, Greek yogurt, eggs, rose water, cardamom, vanilla extract, lemon zest, and orange zest until well combined.
  3. Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle slivered almonds over the batter.
  4. Bake in the preheated oven for 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Before serving, dust the cake with powdered sugar. Slice and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
4g
Fat
18g

Supplies

9-inch round cake pan Parchment paper Mixing bowls Whisk Spatula Wire rack

Tools

Oven Mixing bowls Whisk Spatula Oven mitts

Serving suggestions

Serve the Persian Love Cake with a dollop of whipped cream or a sprinkle of edible rose petals for an elegant presentation.

Tips & tricks

For a richer flavor, you can also add a pinch of saffron threads to the batter.

Cost

$15