top of page
  • andybrom

Persian Love Cake

Crafted with aromatic flavours like rose, saffron, and cardamom, the Persian Love Cake weaves a tale of love and delight with every heavenly bite.

The Ingredients:

  • 1 1/2 cups (330g) caster sugar

  • 330g unsalted butter, softened

  • 4 eggs, plus 2 egg yolks

  • 160g pistachios, finely ground

  • 2 cups (200g) almond meal

  • 1 1/2 cups (280g) fine semolina

  • 2 tsp ground cardamom

  • 1/2 tsp ground cinnamon

  • Finely grated zest and juice of 2 lemons

  • 1 tbs rosewater

  • 1 cup (280g) Greek yoghurt


  • 1 1/2 cups (180g) pure icing sugar, sifted

  • Juice of 1/2 lemon

  • 1/2 tsp rosewater


  • 180g white chocolate, chopped

  • 1 tsp ground cardamom

  • 1/3 cup (50g) pistachios, roughly chopped

  • 2 tbs edible dried rose petals (from gourmet food shops)

How To Make:

  1. For the spiced white chocolate shards, line a tray with baking paper. Place white chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Spread melted chocolate over tray in a thin layer, then scatter over cardamom, pistachios and rose petals. Freeze until ready to serve, then snap into shards.

  2. Preheat oven to 160°C. Grease a 22cm springform cake pan and line base and side with baking paper.

  3. Beat sugar and butter in a stand mixer fitted with paddle attachment until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in pistachios, almond meal, semolina, spices, lemon zest and juice, rosewater and yoghurt.

  4. Spread into prepared pan and bake for 1 hour 25 minutes or until a skewer inserted in the centre comes out clean with a few moist crumbs. Cool completely in pan.

  5. When ready to serve, place cake on a serving plate. For icing, combine all ingredients in a bowl until thick and smooth. Spread cake with half the icing to create a crumb coat, then top with remaining icing, allowing it to drip down the sides. Top with spiced white chocolate shards.


bottom of page