Persian Love Almond Cake (Printable)

Moist almond and cardamom cake scented with rosewater, finished with pistachio and lemon zest—elegant for gatherings.

# What you'll need:

→ Cake

01 - 2 cups ground almonds (almond meal)
02 - 2/3 cup all-purpose flour (may substitute with gluten-free flour if desired)
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 & Decoration

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

# Directions:

01 - Preheat oven to 340°F (170°C). Grease and line an 8-inch round cake pan with parchment.
02 - In a large mixing bowl, beat softened butter and caster sugar until pale and fluffy using an electric or hand whisk.
03 - Incorporate eggs one at a time, blending well after each addition for a smooth mixture.
04 - Mix in Greek yogurt, lemon zest, and rosewater until just blended.
05 - In a separate bowl, whisk together ground almonds, all-purpose flour, ground cardamom, baking powder, and salt.
06 - Gently fold dry mixture into the wet base using a spatula, mixing until just incorporated. Do not overmix.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 40–45 minutes or until a toothpick inserted in the center emerges clean.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - In a small bowl, mix confectioners' sugar with enough rosewater to create a thick but pourable icing.
11 - Drizzle icing over the cooled cake, then sprinkle with chopped pistachios and dried rose petals if desired.

# Expert Suggestions:

01 -
  • If you’ve ever wanted a dessert that tastes as romantic as it looks, this is it.
  • The moist almond crumb and subtle perfume of cardamom and rosewater make every bite a surprise.
02 -
  • Once I rushed the cooling and the icing slid right off — patience is a must if you want picture-perfect drips.
  • Just a hint too much rosewater and the aroma can be overpowering, so measure carefully, and smell as you go.
03 -
  • Lining the cake tin all the way up the sides makes for the easiest release once it’s baked and cooled.
  • Sifting the icing sugar first gives you a glossy, lump-free glaze that spreads like silk.

Return