A fragrant, rich, and utterly enchanting dessert inspired by the flavors of the Middle East
There’s something magical about the Persian Love Cake. With its warm spices, delicate floral notes, and the nutty richness of almond flour and pistachios, this cake is a true celebration of romance and indulgence. I first baked it for a friend’s engagement party, and it instantly became a showstopper—people couldn’t stop asking for the recipe.
The combination of almond flour, fragrant orange blossom water, and toasted pistachios creates a flavor profile that feels luxurious yet comforting. Whether you’re preparing it for a wedding, Valentine’s Day, or simply as a special treat, this cake delivers elegance in every bite.
Why You’ll Love This Cake
- Unique flavor – A beautiful blend of almonds, pistachios, cinnamon, and floral essence.
- Moist and tender – Greek yogurt adds richness and keeps the cake soft.
- Perfect for celebrations – Ideal for romantic dinners, festive gatherings, or as an edible gift.
- Naturally gluten-free – Made with almond flour for a dense, rich crumb.
Ingredients
- 4 1/3 cups almond flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter, at room temperature
- 1 teaspoon salt
- 3 eggs, at room temperature
- 1 1/4 cups full-fat plain Greek yogurt, at room temperature
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon orange blossom water
- 1/2 cup shelled, toasted, unsalted pistachios
- Edible rose petals for garnish
Instructions
1. Prepare the pan
Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) springform pan with parchment paper.
2. Make the base
In a large bowl or stand mixer fitted with a paddle attachment, combine almond flour, granulated sugar, brown sugar, butter, and salt. Beat on low speed until the mixture is crumbly. Press half of this mixture into the prepared pan to form a crust.
3. Prepare the filling
To the remaining crumb mixture, add eggs, Greek yogurt, vanilla, cinnamon, and orange blossom water. Beat on medium speed until smooth and creamy. Pour over the crust in the pan.
4. Bake
Bake until the top is golden and the center has a slight jiggle when gently shaken. Remove from the oven and let cool completely in the pan on a wire rack.
5. Chill and garnish
Once cooled, refrigerate for at least 4 hours or overnight to set. Carefully remove from the pan and garnish with chopped pistachios and edible rose petals before serving.
Tips for Success
- Bring all ingredients to room temperature before baking for a smoother batter.
- Don’t skip the chilling step—it allows the flavors to develop and the cake to firm up.
- Use high-quality orange blossom water for the best floral aroma without bitterness.
- Toast the pistachios to intensify their flavor and add a satisfying crunch.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with:
- A dollop of lightly sweetened whipped cream
- Fresh berries, such as raspberries or pomegranate seeds
- A drizzle of honey for extra sweetness
Storage
Store the Persian Love Cake in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. Freezing is possible, but the floral aroma may fade slightly over time.
Final Thoughts
Persian Love Cake isn’t just a dessert—it’s an experience. With its rich almond base, fragrant spices, and romantic garnishes, it’s perfect for moments when you want to create something truly memorable. Once you make it, you’ll find yourself returning to this recipe for every special occasion that calls for beauty, elegance, and a touch of sweetness.