June is a month of celebrations – Father’s Day, Eid al-Fitr, school graduation – and what better way to celebrate than with cake? Made from a blend of delicate nut meals and yogurt, this gluten-free Persian love cake has the perfect citrus flavour to brighten up any summer fête. Read on to find out how you can whip up this easy treat for you and your loved ones!

 

Here’s what you’ll need:

Demetres' Persian Love Cake Recipe Ingredients

Crust:

1 ½ c almond meal

1 ½ c pistachio meal

¾ c white sugar

¾ c light brown sugar

2/3 c melted butter

1/8 tsp salt

 

Demetres' Persian Love Cake Recipe Ingredients

Filling:

2 eggs

1 c plain Greek yogurt

1 tsp ground cardamom

2 tsp rosewater

1/8 tsp salt

½ tsp orange zest

 

Syrup:

150 ml fresh orange juice

4 Tbsp rose water

½  c sugar

 

Garnish: 

Pistachios, almond slices, pomegranate seeds, edible rose petals, whipped cream

 

Let’s get started!

First things first: preheat the oven to 350 F. Then grease a 9 inch round springform pan, lining the bottom and sides with parchment paper.

Demetres' Persian Love Cake Recipe Step 1

Now we’ll prepare the crust. Mix together the almond meal, pistachio meal, sugar, butter and salt in a large bowl. Mix thoroughly until it resembles wet sand.

Then divide the nut mixture in half and pour one half into the pan. Press it firmly into the bottom and sides of the prepared pan.

 

Demetres' Persian Love Cake Recipe Step 2Now for the filling: whisk together the eggs, yogurt, cardamom, rosewater, salt and orange zest.

 

Demetres' Persian Love Cake Recipe Step 3

Then stir in the remainder of the nut mixture and mix until smooth. Pour this batter into the pan on top of the crust.

 

Demetres' Persian Love Cake Recipe Step 4

Bake for 45-50 minutes until set on top and golden. Cool overnight or at least for 4-5 hours in the refrigerator.

 

While the cake is baking, prepare the rose orange syrup. In a small sauce pan over medium heat, stir together the orange juice, rosewater and sugar. Bring to a boil over high heat and let boil for 6-7 minutes until it thickens. Then remove it from heat and let cool.

 

A finished Persian love cake topped with rose petals, pomegranate seeds, pistachios and almonds

Wait for the cake to fully set, and drizzle the syrup over top of the cake. Finally garnish with pistachios, almond slices, pomegranate seeds, edible rose petals, and fresh whipped cream.

 

A hand pouring orange syrup over a slice of gluten free Persian love cake

Now cut yourself a slice and enjoy!

 

If you give this recipe a shot, please tag us on Instagram or Facebook and show us your handiwork. Make sure to check back next week for a summery DIY and as always, get your daily dose of dessert from us @demetres.

Print Recipe
Persian Love Cake
Demetres' Persian Love Cake Recipe
Course Dessert
Cuisine Persian
Servings
9-inch cake
Ingredients
Course Dessert
Cuisine Persian
Servings
9-inch cake
Ingredients
Demetres' Persian Love Cake Recipe
Instructions
  1. Preheat the oven to 350 F. Grease a 9-inch round springform pan, lining the bottom and sides with parchment paper.
Prepare the crust
  1. Mix together the almonds, pistachios, sugar, butter and salt in a large bowl. Mix thoroughly until it resembles wet sand.
  2. Divide the nut mixture in half and pour one half into the pan. Press it firmly into the bottom and sides of the prepared pan.
Prepare the filling
  1. Whisk together the eggs, yogurt, cardamom, rosewater, salt and orange zest.
  2. Stir in the remainder of the nut mixture and mix until smooth. Pour the batter into the pan on top of the crust.
  3. Bake for 45-50 minutes until set on top and golden. Cool overnight or at least for 4-5 hours in the refrigerator.
Prepare the syrup
  1. In a small sauce pan over medium heat, stir together the orange juice, rosewater and sugar. Bring to a boil over high heat and let boil for 6-7 minutes until it thickens. Remove from heat and let cool.
  2. Drizzle the syrup over top of the cake, and garnish with pistachios, almond slices, pomegranate seeds, edible rose petals, and fresh whipped cream.
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