Persian Love Cake

A Persian leblebi cake, also known as a velvet poundcake or kadu. It is made of butter, eggs and sugar with a vanilla flavor and topped with almonds.

The “persian love cake story” is a traditional Persian dessert that is made with a thin layer of ground walnuts, sugar and flour. It is baked in a shallow pan and then cut into squares or diamonds.


To begin, I’d want to state that rose water is not one of my favorite things. It’s simply too strong for me, and it makes me feel like I’m ingesting perfume. Despite this, this sake has a considerable bit of rose water in it, and I adore it. It’s the ideal counterpoint to the cake’s richer, moister texture. Of course, cardamom is my very favorite spice, and this cake has cardamom, so that counts for something.

So, I’ll take a step back. “Persian Love Cake” is the name of this cake. Yasmin Khan, an English/Pakistani/Iranian cookbook author, is said to have created the word. Persian Love Cake is a delicious, rich cake with rose water and citrus flavors. Aside from the unique Middle Eastern fragrances, the name appeals to me.


So I made my own, and I have to admit, I’m completely enamored. It’s the ideal combination of moist and fluffy, with just the right amount of spiciness. The use of almond flour is one of the things that makes this rose cake so delicious. In general, almond flour in cakes adds an indisputable moistness to baked foods, resulting in the most exquisite texture.

Bob’s Red Mill super-fine almond flour was used, and I collaborated with them on this article to bring you the most delectable early autumn cake. Yes, I’m talking about autumn, because there’s something about almonds and cardamom that makes them a fantastic segue into the spicier, warmer tastes of the season.


Persian Love Cake: How to Make It

This almond and rose cake is a show-stopper in terms of appearance, but it’s also one of the simplest desserts you’ll ever prepare. The techniques for making this Persian Love Cake are straightforward:

Cream the butter and sugar — In the bowl of a standing mixer, cream together the butter, sugar, eggs, and oil until light and fluffy. This will probably take two to three minutes, so don’t hurry it. Your cake may come up dense if you don’t take the time to whisk air into the butter. Add the rose water and additional flavorings after the mixture has been well combined.

After the butter and sugar combination has lightened and frothy, stir in the flour, almond flour, cardamom, baking powder, and salt. Beat until everything is just incorporated (you don’t want to beat the flour for too long or the gluten will be activated, resulting in a thick cake).

Bake the cake – It takes around 40 minutes to bake this almond and rose cake. When it’s golden on top and a knife plunged into the center comes out clean, it’s ready to be pulled out.

Create the glaze – While the cake is cooling, make the glaze (it’s just powdered sugar, rose water, and whole milk — put everything in a microwave-safe bowl). The glaze should be thick but not too thick to spread. It will seep into the cake and make it mushy if it is too runny!

Assemble the cake — Now for the fun part: putting the cake together! Drizzle the glaze over the cooled cake and top with your desired toppings. I used rose petals, crushed pistachios, and candied ginger as toppers, but you may use anything you wish.


Persian Love Cake Instructions

Don’t add any more rose water Because as I previously said, rose water may rapidly become overbearing. If you add more rose water to this Persian Love Cake than the recipe asks for, you will be disappointed.

Do not glaze a hot cake – This almond and rose cake must be entirely cold before the glaze is applied. If you glaze a hot cake, the glaze will flow all over the place, leaving you with a massive mess.

Almond flour and almond meal are two separate almond products, so don’t mix them together. Some of the almond skins are still mixed in with the almond meal, which will ruin the cake’s beautiful texture.


Allow me to get up from my desk and go acquire a piece of this Persian Love Cake. Enjoy!


Persian Love Cake is a fragrant rose cake made with almond flour and freshly ground cardamom, topped with crushed pistachios and rose petals.

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 40 minutes
  • Time spent: 55 minutes
  • 1 cake 1x yield
  • Cake is a category.
  • Oven method
  • Persian cuisine
  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 40 minutes
  • Time spent: 55 minutes
  • 1 cake 1x yield
  • Cake is a category.
  • Oven method
  • Persian cuisine



  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 40 minutes
  • Time spent: 55 minutes
  • 1 cake 1x yield
  • Cake is a category.
  • Oven method
  • Persian cuisine


To make the cake

  • room temperature 1/2 cup salted butter
  • 3 tblsp. canola (or veggie) oil
  • 2 big room-temperature eggs
  • 1 cup sugar (granulated)
  • 1 teaspoon zest of lemon (about 1 lemon)
  • lemon juice, 2 tablespoons (also about 1 lemon)
  • rose water (two teaspoons)
  • 1 teaspoon extract de vanille
  • 1 1/2 cups flour (all-purpose)
  • Bob’s Red Mill Super Fine Almond Flour, 1/2 cup
  • 2 tablespoons cardamom powder
  • 1 teaspoon powdered baking soda
  • a quarter teaspoon of salt

To make the glazing

  • a half-cup of powdered sugar
  • rose water, 1 tablespoon
  • 1 1/2 teaspoons milk (whole)
  • 1/4 cup pistachios, chopped
  • rose petals, 3 teaspoons
  • 2 tblsp ginger (candied) (optional, I just felt like it added nice texture)


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside an 8-inch cake pan lined with parchment paper.
  2. Cream butter, oil, eggs, and sugar in a standing mixer fitted with the paddle attachment until light and fluffy, approximately 2 minutes. Combine the lemon zest, lemon juice, rose water, and vanilla essence in a mixing bowl.
  3. Reduce the speed to low and stir in the flour, almond flour, cardamom, baking powder, and salt until well combined.
  4. Pour the batter into the cake pan that has been prepared. Bake for 40 minutes, or until the top of the cake is gently golden and a knife inserted in the middle comes out clean. Allow it cool for a few minutes before adding the glaze.
  5. In a microwave-safe bowl, mix together powdered sugar, rose water, and whole milk to produce the glaze (glaze will be very thick). To thin down the mixture, microwave it for 10-15 seconds, then pour it over the cooled cake.
  6. Rose petals and crumbled pistachios are sprinkled on top (and candied ginger, if using). Serve!

Persian love cake, rosewater cake, and persian cake are some of the terms used to describe this dessert.

More simple cake recipes may be found at:

Almond Strawberry Cake

Chocolate Cake with Red Wine

Cake with fresh ginger and molasses

Bundt Cake with Cinnamon

Bundt Cake with German Chocolate


Bob’s Red Mill is a sponsor of this content. Thank you for your continued support of the companies that make Broma possible!

Watch This Video-

Mini Persian Love Cake is a cake that has been made by many people. It’s a delicious dessert that can be made in minutes. Reference: mini persian love cake.

Frequently Asked Questions

Why is it called Persian Love cake?

A: No idea, Im not Persian.

Where does the Persian Love cake originate from?

A: The Persian Love cake is a type of dessert pastry that originated in the city of Isfahan, Iran.

What does rose water cake taste like?

A: Roses are all about freshness, sweetness and taste.

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