Persian Love Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant cake scented with rosewater, citrus, and warm spices like cinnamon and cardamom. This moist Middle Eastern dessert is elegant enough for dinner parties or a quiet afternoon tea.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 12- 1 1/4 cup (150g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 3/4 cup (200g) almond flour
- 8 tablespoons (113g) unsalted butter, (softened or at room temperature, plus more for greasing the cake pan)
- 1 cup (225g) granulated sugar
- 4 large eggs
- 1/2 cup plain Greek yogurt
- Zest and juice of 1/2 lemon
- Zest and juice of 1/2 orange
- 1 tablespoon rosewater
- 2 tablespoons granulated sugar
- Juice of 1 lemon
- 2 drops of
- 1 cup (125g) powdered sugar
- 2 drops of (rosewater)
- 1 to 2 tablespoons edible dried rose petals
- 1 to 2 tablespoons crushed pistachios
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 83mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 83MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.