Persian Love Cake Almond Cardamom (Printable)

Fragrant almond and cardamom cake with rosewater icing and pistachios, inspired by Persian flavors

# What You'll Need:

→ Cake Components

01 - 2 cups ground almonds (almond meal)
02 - 1 cup all-purpose flour (can substitute with gluten-free flour)
03 - 1 cup caster sugar
04 - 2/3 cup unsalted butter, softened
05 - 2 large eggs
06 - 1/2 cup plain Greek yogurt
07 - 2 teaspoons ground cardamom
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - Zest of 1 lemon
11 - 1 tablespoon rosewater

→ Icing and Garnish

12 - 3/4 cup icing sugar
13 - 1-2 tablespoons rosewater
14 - 2 tablespoons chopped pistachios
15 - 1 tablespoon dried rose petals (optional)

# How-To Steps:

01 - Preheat oven to 340°F and butter an 8-inch round cake pan. Line with parchment paper for easy removal.
02 - Beat softened butter and caster sugar in a large bowl until pale and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated.
04 - Fold in Greek yogurt, fresh lemon zest, and rosewater until combined.
05 - Whisk together ground almonds, flour, cardamom, baking powder, and salt in a separate bowl.
06 - Gently fold dry ingredients into wet mixture until just combined, being careful not to overmix.
07 - Pour batter into prepared pan, smooth top, and bake for 40-45 minutes until a skewer inserted in center comes out clean.
08 - Let cake rest in pan for 10 minutes, then transfer to wire rack to cool entirely before icing.
09 - Whisk icing sugar with rosewater, adding liquid gradually until thick but pourable consistency is achieved.
10 - Drizzle icing over cooled cake, then immediately sprinkle with chopped pistachios and dried rose petals.

# Expert Advice:

01 -
  • The crumb stays incredibly moist for days thanks to the almond base and Greek yogurt
  • Cardamom and rosewater create those intoxicating Persian flavors you usually only find in specialty bakeries
  • The simplicity of the method belies the sophistication of the result, making you look like a pastry pro
02 -
  • Room temperature ingredients combine more smoothly and prevent the batter from curdling or separating
  • Overmixing after adding the flour makes the cake tough, so stop as soon as you no longer see dry streaks
  • The cake is done when it pulls away slightly from the sides and feels springy to the touch
03 -
  • Test your cardamom freshness by crushing a pod and smelling it, if it seems weak, buy new
  • Room temperature yogurt incorporates more easily than cold, so take it out of the fridge early

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