This post is brought to you by Bob’s Red Mill. All comments and opinions are my own.
Persian Love Cake is a popular recipe first created by Yasmin Khan. It has elements in common with 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 signifies a labour of love. It is one of the most decadent and flavourful cakes I know. What more perfect recipe than this for Valentine’s Day, am I right?Jump to Recipe
But here’s the thing… I don’t like time-consuming and laborious recipes no matter how much love I have for my love! I need a simple, easy dessert recipe that still tastes like a million bucks. Even on special occasions, I just don’t want to do the work!
So, I thought I would win my valentine over with one of his favourite baked goods – an almond cake that I have made previously. For the occasion, I modified it to be a “love cake”. It has some of the elements of the traditional Persian Love Cake recipe including the divine taste, but none of the hard work required. My kind of recipe: one bowl, easy, and comes together while your kiddo is still working on their dinner. Even if this is the first time you have ever baked, you can make this beautiful cake, I promise!
How is this Love Cake Recipe Different?
In my version, there is no effortful grinding of spices and nuts or separate bowl for anything. 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 afternoon tea. In my opinion, that is the best compliment he could give because being Pakistani, we know every piece of baking 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! Enjoy it with girlfriends or snuggled in with your family and a beverage of your choice. It will be a huge hit, whomever you serve it to!
How to Make this Valentine’s Day Rose and Almond Love Cake Recipe
Mix the Ingredients
This recipe is a one bowl recipe – no mixer required! It’s basically the same amount of effort as a boxed cake mix. Literally dump everything into a large mixing bowl and mix until well incorporated and you are good to go. This makes this aromatic cake the easiest cake to make on Valentine’s Day. Even the kids could help as a fun holiday themed activity!
Bake the Cake
This almond and rose cake takes between 30-40 minutes in the oven. It’s ready when the top is golden and a knife or toothpick 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 medium mixing bowl and microwave). The glaze should be thick, but spreadable. If it’s too runny, it will soak into the cake and make it soggy! Also, make sure the cake is completely cool before you glaze it!
Garnish the Cake
Sprinkle with beautiful dried edible rose petals, almonds and pistachios and enjoy!
Valentine’s Day Rose and Almond Persian Love Cake RecipeCourse: DessertCuisine: persianDifficulty: easy
Persian Love Cake is a popular recipe first created by Yasmin Khan. It has elements in common with 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 signifies a labour of love. It is one of the most decadent and flavourful cakes I know. What more perfect recipe than this for Valentine’s Day, am I right?
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
a little bit of almond essence if you choose
1 1/2 cup powdered sugar
1 tablespoon rose water
1 tablespoon heavy cream
1/4 teaspoon lemon juice
1 tablespoon roughly chopped pistachios
1 tablespoon slivered almonds
1 tablespoon dried rose petals
- Preheat oven to 350 F. Line an 8″ cake pan with parchment paper and set aside.
- Combine dry ingredients for the cake in a bowl
- In your measuring cup, add oil and break in eggs. Combine eggs and oil together.
- Mix wet and dry ingredients, folding the batter until just combined. Use an electric mixer if you want, but do not over-mix as this will make your cake dense. I prefer to do it by hand.
- Pour cake batter into the prepared pan. Make sure you scrape the sides of the bowl and get all the batter! Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Make sure you let your cake cool on a wire rack before making the glaze.
- To make the glaze (my favourite part), combine powdered sugar, rose water, and heavy cream in a microwave-safe medium bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.
- Sprinkle with crushed pistachios, slivered almonds, and rose petals.
Let me know in the comments or tag me on Instagram @mintcandydesigns when you try this delicious love cake recipe! I would love to see your version.
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