Persian Love Cake Almond Cardamom (Printable)

Aromatic almond cake infused with cardamom and rosewater, finished with pistachio topping

# Ingredient List:

→ Cake Components

01 - 2 cups ground almonds (almond meal)
02 - 3/4 cup all-purpose flour (or gluten-free flour blend)
03 - 1 cup caster sugar
04 - 2/3 cup unsalted butter, softened
05 - 2 large eggs
06 - 1/2 cup plain Greek yogurt
07 - 2 teaspoons ground cardamom
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - Zest of 1 lemon
11 - 1 tablespoon rosewater

→ Icing and Garnish

12 - 3/4 cup icing sugar
13 - 1-2 tablespoons rosewater
14 - 2 tablespoons chopped pistachios
15 - 1 tablespoon dried rose petals (optional)

# Directions:

01 - Preheat your oven to 340°F. Generously butter an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a large mixing bowl, beat the softened butter and caster sugar together using an electric whisk until the mixture appears pale, light, and fluffy—approximately 3-4 minutes.
03 - Add the eggs one at a time, beating thoroughly after each addition until fully integrated before adding the next.
04 - Mix in the Greek yogurt, fresh lemon zest, and rosewater until uniformly combined.
05 - In a separate bowl, whisk together the ground almonds, flour, cardamom, baking powder, and salt until well blended.
06 - Gently fold the dry ingredients into the wet mixture using a spatula, mixing only until just incorporated—avoid overworking the batter.
07 - Transfer the batter to the prepared cake pan, using your spatula to create an even surface.
08 - Bake for 40-45 minutes, until a wooden skewer inserted into the center emerges clean with no wet batter attached.
09 - Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to cool completely.
10 - Whisk together the icing sugar and rosewater in a small bowl, adding rosewater gradually until you achieve a thick yet pourable consistency.
11 - Drizzle the icing over the completely cooled cake, then immediately sprinkle with chopped pistachios and dried rose petals for an elegant finish.

# Expert Tips:

01 -
  • The moist almond crumb stays fresh for days, making it perfect for make ahead occasions
  • Cardamom and rosewater create this floral aromatic combination that feels exotic but comforting
  • Its naturally gluten-free adaptable without losing any of its tender texture
02 -
  • I once rushed the cooling step and ended up with icing everywhere but on the cake
  • Cardamom intensity varies by brand so taste your batter and adjust before baking
  • The cake might look slightly underbaked at 40 minutes but it continues cooking while cooling
03 -
  • Room temperature ingredients prevent that dreaded curdled batter situation
  • Weigh your ingredients instead of using cups for consistent results every time

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