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Persian Love Cake

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5 from 3 reviews

  • Author: Katie Deacon
  • Total Time: 1 hour 35 minutes
  • Yield: 10 1x


Filled with exotic the flavours of cardamon, saffron and rose water this cake is truly a slice of luxury.



For the cake:

  • 6 cardamom pods
  • 100ml full fat milk
  • pinch of saffron strands
  • 6 large free range eggs
  • 250g caster sugar
  • 250ml full fat greek yogurt
  • 200g ground almonds
  • 100g plain flour
  • 1tsp baking powder
  • 2tsp rose water
  • 75g pistachios, chopped
  • 1 orange, zested (reserve juice for syrup)
  • 1 lemon, zested (reserve juice for syrup)

For the syrup:

  • lemon juice from zested lemon
  • orange juice from zested orange
  • 50ml water
  • 125g caster sugar
  • 2tsp rosewater


  1. Preheat the oven to 175C and grease and line a 22cm cake tin.
  2. Remove the cardamom seeds from their pods and lightly crush with a pestle and mortar.
  3. Heat the milk in a small saucepan until warm (do not allow to boil) and add in the saffron strands, set aside while you make the cake.
  4. In the bowl of an electric mixer mix the eggs and sugar together till thick and creamy. Fold in the almonds, flour, baking powder and yogurt. Add the orange and lemon zest and the chopped pistachios and cardamon and gently fold through until just combined. Stir in the milk and rosewater.
  5. Pour the batter into the prepared tin and bake for 45-50 minutes, until golden and a skewer inserted into the centre of the cake comes out with just a few crumbs clinging to it.
  6. While the cake is baking, make the syrup. In a medium, heavy bottomed saucepan combine the orange and lemon juice, water, sugar and rosewater and simmer over a medium low heat until the liquid has reduced by half. Around 10 minutes. Brush onto the warm cake and allow to cool in the tin.
  7. Decorate with rose petals and more chopped pistachios and dust with icing sugar.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Cuisine: Persian