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.
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
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- 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.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle slivered almonds over the batter.
- 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.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 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