Why is this called Love Cake? Legend holds that it was invented by a young woman who was trying to win the affections of a prince. Or, maybe it’s called Love Cake because, who wouldn’t love a dessert that looks so pretty, tastes so good, and is so quick and easy to prepare?

If you explore recipes for Persian Love Cake online, you’ll find that no two are alike. A dish might be traditional, but that doesn’t mean that everyone makes it the same way. And, not only are there different versions of the recipe, there are also different versions of the legend behind it. In some, the young woman wins the heart of the prince and they live happily ever after. In others, her plan fails.

Some insist that only fine white almond flour will do, while others insist that coarse, unblanched almond meal is the way to go. So who’s right? You are! Just know the difference in outcome that each will produce, and choose the one that suits you. Almond flour will give you a light colored cake with a fine crumb. Almond meal will give you a darker cake with more texture. I’m going with almond flour in this one, but feel free to use either one. Also, you’ll find that some recipes call for yogurt, some for buttermilk, and some for no added liquid. My guess is that yogurt, and not buttermilk, was available to the damsel who invented it, but that doesn’t mean that the cake isn’t great with either. Both will give you a nice tang. I’m using buttermilk.

As always, freshly ground spices have much more flavor than the ground spices you buy in a jar. You can certainly use ground cardamom from the store, but break open the cardamom pods, gather the seeds, and grind them yourself, and the flavor will take you to a place that’s out of this world. It’s your call. Some recipes call for saffron and others do not. I adore it, so I’m adding it to the icing. That means that, rather the usual creamy white icing, mine will have a bit of a rose gold finish.

I believe one should eat what one likes. This is a rosewater cake. Roses are associated with love. Rosewater is a strong flavor, however. I’m a fan, but if you’re not you can still make and love this cake if you use orange blossom water. Your cake, your rules. While I’m using rosewater in the cake batter, I’m going to use orange blossom water in the glaze. I’m thinking the contrast in flavors will be a plus. 

 I recommend using a kitchen scale for consistent results. If you don’t have one, measure the flours by spooning from the sack or jar into the cup, rather than using the cup to scoop. Then, use the flat side of a knife to level the top.

Ingredients:

for the cake

•  Butter, for greasing the pan

• 195g (1½ cups) all-purpose flour

• 265g (2⅔ cups) almond flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 115g (1 stick) unsalted butter, softened at room temperature

• 300g (1½ cups) sugar

• 1 teaspoon finely grated lemon zest

• ½ teaspoon ground cardamom

• 4 large eggs at room temperature

• 1 cup buttermilk

• 2 teaspoons rosewater

  For the syrup:

• ½ cup sugar

• ½ cup water

• ½ teaspoon saffron threads, crumbled.

  For the icing and decorations:

• 110g (1 cup) confectioner’s sugar

• 1½ teaspoons rosewater (or orange blossom water)

• 1 tablespoon lemon juice

• edible dried rose petals (optional)

• Ground raw pistachios (optional)*

• Method:

• Preheat the oven to 350°F.

• Butter and line a tall 8 inch or 9 inch cake pan with parchment*.

• In a medium mixing bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt, then set it aside.

• Place the butter, sugar, lemon zest, and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed for about 2 minutes, until fluffy and well combined.

• Add the eggs: Crack one egg into the bowl with the mixer running on low/medium, and beat until it’s fully incorporated. Repeat with the other eggs, one at a time. Wait for each egg to Scrape down the bottom and sides of the mixing bowl and beat again to make sure it’s fully incorporated.

• Add the buttermilk and rosewater and mix together just to incorporate. Scrape the bottom and sides of the bowl again to make sure it’s mixed evenly.

• Add the dry ingredients to the wet ingredients, turn the mixer to low, and let it mix just until smoothly incorporated. Do not overmix. Scrape the bottom of the bowl and give it just one or two folds by hand to make sure it’s evenly incorporated.

• Pour into the parchment-lined pan and smooth out the top.

• Bake for about 40—45 minutes, until a toothpick inserted in the center comes out clean.

• Set the cake pan on a cooling rack and let it rest for 10 minutes.

• Then, carefully trace around all around the edge of the pan with a thin knife.

• Turn the cake out onto a cooling rack and peel off the square of parchment, if it didn’t stay behind in the pan.

• Lay a clean piece of parchment paper on your countertop and place the cooling rack, with the cake on it, over the parchment. This will protect your countertop from syrup and icing.

• Using a skewer, poke holes in the top of the cake. Using a pastry brush, brush the top of the cake with the saffron syrup, a little at a time, until you’ve used it all up. Don’t worry; the cake will absorb it.

• Once the syrup has been completely absorbed and the cake is cool, make the icing.

• To make the icing, combine the lemon juice and rosewater with the confectioner’s sugar. Whisk until smooth. You want the icing to be just thin enough to pour, but not so thin that it goes running quickly off the top of the cake. You want a nice, shiny white icing to settle on the surface and drip artfully down the sides. Thin as needed with a bit of milk or cream, no more than a teaspoon at a time. If it’s gotten too thick, add more confectioner’s sugar.

• Pour the icing into the center of the cake and use an offset spatula to help it flow over the top.

• Before the icing sets, decorate the top of the cake with organic rose petals and crushed pistachios.

• Using two spatulas, coming from opposite sides, lift the cake off the rack and set it down onto a cake stand for serving.

*The traditional presentation uses rose petals and finely chopped pistachios on top. (Make sure you only use raw, green, unsalted pistachios or it will taste salty and be a muddy brown rather than a gorgeous green.)

You can use the traditional rose petals on top, or try this blend of edible flowers. It’s so gorgeous you might find yourself using it in all sorts of places.  They taste good, too.

Did you make it? Was it fabulous?