Persian Love Cake – Lucy’s Luscious Lovelies recipe collection – copyright LLL

AuthorViceChairCategoryDifficultyIntermediate

Lucy’s Luscious Lovely - Persian love Cake
A beautiful flavoured spiced cake, the Love Cake has 3 must have ingredients– Rose, Cardamom, Saffron. This version contains pistachios

Legend has it that a lovelorn woman baked this cake using magical ingredients to win the heart of a Persian prince.

Yields16 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 120 g ghee; or 6bsp almond or macadamia oil
 2 ¼ cups Almond meal
 ¾ cup finely crushed pistachio nuts
 ½ cup semolina - pre-soaked & drained
 ¾ cup coconut sugar
 1 pinch salt
 1 orange zest
 2 large eggs whisked until fluffy
 250 g yogurt thick, Greek style, reduced fat – not vanilla flavoured
 2 tbsp rose water
 2 tbsp cardamon - crushed and ground seeds
 ½ tsp nutmeg
 ½ tsp saffron threads crushed and soaked to extract flavour
 3 tbsp pistachios sliced
 2 tbsp almond slivers
Syrup
 ½ cup honey or coconut syrup or pomegranate molasses if you don’t want as sweet
 ½ cup fresh squeezed orange juice
 2 tbsp rose water
 ½ tsp ground saffron threads
 3 tbsp pistachio slivers
 1 tbsp culinary rose petals or fresh petals of 1 chemical free rose bud

Directions
1

1. Preheat the oven at 180C degrees or 170C degrees in a fan forced oven
2. Prepare a greased 250mm springform cake pan that has been lined very neatly with parchment paper (even if non-stick pan)
3. In a food processor, pulse together the almond meal, ground pistachios, semolina, sugar, 1 tsp of cardamom, ghee and a pinch of salt until it resembles coarse breadcrumbs.
4. Spoon half the mixture into tin and press down to form an even base.
5. In another bowl combine the eggs, yoghurt, ¾ of the orange zest, rose water, soaked saffron and the spices
6. Whisk until fluffy and creamy.
7. Add this to the remaining half of the almond meal mix and mix until combined
8. Carefully spoon onto the base making sure the mixture is evenly spread across the base.
9. Scatter the pistachios and almond slivers all over the cake batter.
10. Bake at 180C degrees for 20 minutes until it is golden on the top.
11. Cover cake with foil and bake a further 20 minutes – this will avoid burning the top of the cake
12. It will be very moist but the edges should be lovely and caramelised
13. Leave in tin to cool

Honey Syrup
2

1. While the cake is baking, prepare the syrup.
2. Combine honey, remaining zest and orange juice and bring it to a boil.
3. Lower the heat and let it simmer for about 5 minutes.
4. Then stir in the rose water and ground saffron into the syrup.
5. Turn off the heat & half the rose petals, almonds and pistachios

Final Step
3

1. Poke holes all over the cake with a skewer.
2. Carefully spoon the warm syrup over the warm cake
3. Let the syrup soak in for several hours or overnight.
4. Decorate with fresh or dried edible rose petals and the remaining nuts.
5. Let the cake ‘set’ before cutting.
6. Serve with rose water & cardamom flavoured yoghurt

Options:
4

Violet petal; Lavender flowers; Pansy or heartsease petals; Pomegranate seeds

Persian Love Biscuits
5

1. Mix all the ingredients at once
2. Mix well & place 1/8 cup mix onto prepared biscuit tray
3. Cook for 10 minutes checking to see if ready

Tips
6

Tips
Gluten Free: Substitute semolina with GF flour or coconut flour or replace flour & semolina with almond meal.

Dairy free: try coconut yogurt instead of dairy yogurt & use vegetable ghee instead of ghee.

Syrup:
Thin syrup soaks into the cake well & keeps it moist.
Thick syrup more caramelised glaze and sweeter on the top.
The cake is best eaten after syrup has soaked in overnight.
Eat as soon as possible, keep leftovers for in frig but serve at room temperature

Ingredients

 120 g ghee; or 6bsp almond or macadamia oil
 2 ¼ cups Almond meal
 ¾ cup finely crushed pistachio nuts
 ½ cup semolina - pre-soaked & drained
 ¾ cup coconut sugar
 1 pinch salt
 1 orange zest
 2 large eggs whisked until fluffy
 250 g yogurt thick, Greek style, reduced fat – not vanilla flavoured
 2 tbsp rose water
 2 tbsp cardamon - crushed and ground seeds
 ½ tsp nutmeg
 ½ tsp saffron threads crushed and soaked to extract flavour
 3 tbsp pistachios sliced
 2 tbsp almond slivers
Syrup
 ½ cup honey or coconut syrup or pomegranate molasses if you don’t want as sweet
 ½ cup fresh squeezed orange juice
 2 tbsp rose water
 ½ tsp ground saffron threads
 3 tbsp pistachio slivers
 1 tbsp culinary rose petals or fresh petals of 1 chemical free rose bud

Directions

Directions
1

1. Preheat the oven at 180C degrees or 170C degrees in a fan forced oven
2. Prepare a greased 250mm springform cake pan that has been lined very neatly with parchment paper (even if non-stick pan)
3. In a food processor, pulse together the almond meal, ground pistachios, semolina, sugar, 1 tsp of cardamom, ghee and a pinch of salt until it resembles coarse breadcrumbs.
4. Spoon half the mixture into tin and press down to form an even base.
5. In another bowl combine the eggs, yoghurt, ¾ of the orange zest, rose water, soaked saffron and the spices
6. Whisk until fluffy and creamy.
7. Add this to the remaining half of the almond meal mix and mix until combined
8. Carefully spoon onto the base making sure the mixture is evenly spread across the base.
9. Scatter the pistachios and almond slivers all over the cake batter.
10. Bake at 180C degrees for 20 minutes until it is golden on the top.
11. Cover cake with foil and bake a further 20 minutes – this will avoid burning the top of the cake
12. It will be very moist but the edges should be lovely and caramelised
13. Leave in tin to cool

Honey Syrup
2

1. While the cake is baking, prepare the syrup.
2. Combine honey, remaining zest and orange juice and bring it to a boil.
3. Lower the heat and let it simmer for about 5 minutes.
4. Then stir in the rose water and ground saffron into the syrup.
5. Turn off the heat & half the rose petals, almonds and pistachios

Final Step
3

1. Poke holes all over the cake with a skewer.
2. Carefully spoon the warm syrup over the warm cake
3. Let the syrup soak in for several hours or overnight.
4. Decorate with fresh or dried edible rose petals and the remaining nuts.
5. Let the cake ‘set’ before cutting.
6. Serve with rose water & cardamom flavoured yoghurt

Options:
4

Violet petal; Lavender flowers; Pansy or heartsease petals; Pomegranate seeds

Persian Love Biscuits
5

1. Mix all the ingredients at once
2. Mix well & place 1/8 cup mix onto prepared biscuit tray
3. Cook for 10 minutes checking to see if ready

Tips
6

Tips
Gluten Free: Substitute semolina with GF flour or coconut flour or replace flour & semolina with almond meal.

Dairy free: try coconut yogurt instead of dairy yogurt & use vegetable ghee instead of ghee.

Syrup:
Thin syrup soaks into the cake well & keeps it moist.
Thick syrup more caramelised glaze and sweeter on the top.
The cake is best eaten after syrup has soaked in overnight.
Eat as soon as possible, keep leftovers for in frig but serve at room temperature

Persian Love Cake – Lucy’s Luscious Lovelies recipe collection – copyright LLL