This post is brought to you by Bobs Red Mill. All comments and opinions are my own
Persian Love Cake is a popular recipe first created by Yasmin Khan and has similar elements as an almond cake including spices like cardamom, ground almonds, and fragrant rose water. Apparently, it gets its name because the grinding of the spices and nuts is effortful and signified love. What more perfect recipe than this for Valentine’s day, am I right?
But here is the thing… I don’t like time consuming and laborious recipes no matter how much love I have for my love 😉 I need simple, easy, and tastes-like-a-million bucks kind of recipes.
So, I thought I would win my valentine over with one of his favourite baked goods – an almond cake that I have made previously, but modified to be a “love cake”. It has some of the elements of the traditional Persian Love Cake including the divine taste, but none of the hard work required. My kind of recipe.. one bowl, easy, and comes together literally while your kiddo is working on their dinner if you are into multi tasking.
In my version, there is no such effortful grinding of spices and nuts. In fact, I use pre ground cardamom and I don’t use almond flour in the recipe like others have. This recipe is a classic sponge cake made fragrant with rose water and spiced heavily with cardamom. As my husband said after tasting it, it is reminiscent of a traditional mithai and pairs amazingly well with a hot cup of tea. In my opinion, that is. the best compliment because being a Pakistani, every baked good has to go with chai…because it just does!
I used Bob’s Red Mill Organic Unbleached White Flour, and partnered with them on this post to deliver you the most scrumptious cozy valentine’s cake. It is absolutely perfect for the cold month of February and to eat on Valentine’s Day either over a zoom call with girlfriends or snuggled with your family with a beverage of your choice.
How to Make this Valentine’s Day Rose and Almond Love Cake
Mix the ingredients
This recipe is a one bowl recipe – no mixer required! Literally dump everything in and mix until well incorporated and you are good to go. This makes this cake the easiest cake to make on Valentine’s day even with your kiddos as a fun holiday themed activity!
Bake the Cake
This almond and rose cake takes between 30-40 minutes in the oven. You’ll know when it’s ready to be taken out when it’s golden on top and a knife inserted into the middle comes out clean.
Make the Glaze
While the cake is cooling, make the glaze (it’s a simple mixture of powdered sugar, rose water, and cream — combine everything in a bowl and microwave). The glaze should be thick, but spreadable. If it’s too runny, it’ll soak into the cake and make it soggy! Also, make sure the cake is completely cool!
Garnish the Cake
Sprinkle with beautiful dried rose petals, almonds and pistachios and enjoy!
Valentine’s Day Rose and Almond Persian Love Cake
Course: DessertCuisine: persianDifficulty: easy6
servings10
minutes40
minutesPersian Love Cake is a popular recipe first created by Yasmin Khan and has similar elements as an almond cake including spices like cardamom, ground almonds, and fragrant rose water. Apparently, it gets its name because the grinding of the spices and nuts is effortful and signified love. What more perfect recipe than this for Valentine’s day, am I right? This recipe skips all the ardous work and is an easy one bowl recipe delivering on the taste!
Ingredients
- Cake
2 cups Bob’s Red Mill Organic Unbleached White All Purpose Flour
1 cup granulated sugar
1/2 cup neutral oil like canola oil
2 teaspoons cardamom powder
2 teaspoons baking powder
4 eggs at room temperature
2 tablespoons rose water
- Glaze
1 1/2 cup powdered sugar
1 tablespoon rose water
1 tablespoon heavy cream
1/4 teaspoon lemon juice
1 tablespoon1 roughly chopped pistachios
1 tablespoon slivered almonds
1 tablespoon dried rose petals
Directions
- Preheat oven to 350 F. Line an 8″ cake pan with parchment paper and set aside.
- Combine dry ingredients for cake in a bowl
- In your measuring cup, add oil and break in eggs. Combine eggs and oil together.
- Mix in wet and dry ingredients folding the batter until just combined. Do not over mix as this will make your cake more dense.
- Pour batter into prepared cake pan. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before making the glaze.
- To make the glaze, combine powdered sugar, rose water, and heavy cream in a microwave-safe bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.Â
- Sprinkle with crushed pistachios, slivered almonds, and rose petals
Let me know in the comments or tag me on Instagram @mintcandydesigns when you make this recipe!
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