Persian Love Cake
Persian Love Cake
Ingredients
For the Cake Batter
- 1 organic lemon, peel scrubbed, cut into chunks, seeds removed
- 1 cup white sugar
- 3 large eggs
- 1/2 cup cooking oil
- 2/3 cup raw pistachios, unsalted, unroasted
- 1 tablespoon rose water
- 1 1/2 cups self-rising flour, or 1 1/2 cups all-purpose flour mixed with 2 1/4 teaspoons baking powder
For the Lemon Rosewater Sugar Glaze
- 1 cup powdered sugar
- 1 tablespoon rose water
- 1 tablespoon lemon juice
For the Garnish
- 1/4 cup pistachios, crushed
- 1 tablespoon dried rosebuds
- 1 non-stick spray, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Wash and thoroughly scrub the peel of the organic lemon. Cut the lemon into chunks, carefully removing all seeds.
⏱️ 5 min•🌡️ 350
- 2
Place the prepared lemon chunks and 1 cup of white sugar into a blender. Blend until the mixture is completely smooth with no visible chunks of lemon peel.
⏱️ 2 min
- 3
Add the 3 large eggs one by one to the blender. Then, add 1/2 cup of cooking oil, 2/3 cup of raw pistachios, and 1 tablespoon of rose water. Blend for about 10 seconds to combine the wet ingredients and pistachios.
⏱️ 3 min
- 4
Add 1 1/2 cups of self-rising flour to the blender. Pulse the blender only twice to incorporate the flour. Be careful not to over-blend, as this can make the cake tough.
⏱️ 1 min
- 5
Select your desired baking pan (a loaf pan works well for this recipe). Spray the pan thoroughly with non-stick spray to prevent sticking.
⏱️ 2 min
- 6
Pour the cake batter into the prepared pan. Bake in the preheated oven for approximately 45 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350
- 7
Once baked, remove the cake from the oven and allow it to cool completely in the pan before attempting to unmold it. This can take up to an hour.
⏱️ 60 min
- 8
While the cake cools, prepare the glaze. In a small bowl, combine 1 cup of powdered sugar, 1 tablespoon of rose water, and 1 tablespoon of lemon juice. Whisk until a smooth, pourable glaze is formed.
⏱️ 3 min
- 9
Once the cake is completely cool, carefully unmold it onto a serving plate. Pour the lemon rosewater sugar glaze evenly over the top, allowing it to drip attractively down the sides. Sprinkle the crushed pistachios and dried rosebuds over the glazed cake for garnish.
⏱️ 5 min
- 10
Slice and serve your beautiful Persian Love Cake. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Love Cake
Ingredients
For the Cake Batter
- 1 organic lemon, peel scrubbed, cut into chunks, seeds removed
- 1 cup white sugar
- 3 large eggs
- 1/2 cup cooking oil
- 2/3 cup raw pistachios, unsalted, unroasted
- 1 tablespoon rose water
- 1 1/2 cups self-rising flour, or 1 1/2 cups all-purpose flour mixed with 2 1/4 teaspoons baking powder
For the Lemon Rosewater Sugar Glaze
- 1 cup powdered sugar
- 1 tablespoon rose water
- 1 tablespoon lemon juice
For the Garnish
- 1/4 cup pistachios, crushed
- 1 tablespoon dried rosebuds
- 1 non-stick spray, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Wash and thoroughly scrub the peel of the organic lemon. Cut the lemon into chunks, carefully removing all seeds.
⏱️ 5 min•🌡️ 350 - 2
Place the prepared lemon chunks and 1 cup of white sugar into a blender. Blend until the mixture is completely smooth with no visible chunks of lemon peel.
⏱️ 2 min - 3
Add the 3 large eggs one by one to the blender. Then, add 1/2 cup of cooking oil, 2/3 cup of raw pistachios, and 1 tablespoon of rose water. Blend for about 10 seconds to combine the wet ingredients and pistachios.
⏱️ 3 min - 4
Add 1 1/2 cups of self-rising flour to the blender. Pulse the blender only twice to incorporate the flour. Be careful not to over-blend, as this can make the cake tough.
⏱️ 1 min - 5
Select your desired baking pan (a loaf pan works well for this recipe). Spray the pan thoroughly with non-stick spray to prevent sticking.
⏱️ 2 min - 6
Pour the cake batter into the prepared pan. Bake in the preheated oven for approximately 45 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350 - 7
Once baked, remove the cake from the oven and allow it to cool completely in the pan before attempting to unmold it. This can take up to an hour.
⏱️ 60 min - 8
While the cake cools, prepare the glaze. In a small bowl, combine 1 cup of powdered sugar, 1 tablespoon of rose water, and 1 tablespoon of lemon juice. Whisk until a smooth, pourable glaze is formed.
⏱️ 3 min - 9
Once the cake is completely cool, carefully unmold it onto a serving plate. Pour the lemon rosewater sugar glaze evenly over the top, allowing it to drip attractively down the sides. Sprinkle the crushed pistachios and dried rosebuds over the glazed cake for garnish.
⏱️ 5 min - 10
Slice and serve your beautiful Persian Love Cake. Enjoy!
⏱️ 1 min