Persian Love Cake Recipe

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Persian Love Cake
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  • candied rose petals
  • 2 large egg whites
  • 1/2 cup sugar
  • 1 cup cake flour
  • 14 tbsp baker's sugar or ultrafine/superfine , divided
  • 1 1/2 tsp baking powder
  • 6 tbsp water
  • 1/4 cup canola oil
  • 3/4 tsp whole cardamom seeds (removed from about 15 cardamom pods), ground
  • frosting
  • pinch of saffron threads
  • 2 tsp rose water or 1 tsp rose essence


  1. Candied rose petals:
  2. Whisk egg whites in small bowl until foamy.
  3. Using a pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
  4. Dry on nonstick rack at least 6 hours or overnight.
  5. Cake:
  6. Preheat oven to 325°F.
  7. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment.
  8. Sift flour, 7 Tbsp baker's sugar, baking powder, and salt into large bowl.
  9. Whisk yolks, water, oil, lemon peel and cardamom in small bowl until smooth.
  10. Add yolk mixture to dry ingredients; whisk until smooth.
  11. Beat egg whites in medium bowl until soft peaks form.
  12. Gradually add 7 Tbsp baker's sugar; beat until whites resemble thick marshmallow fluff.
  13. Fold whites into batter in 3 additions.
  14. Divide batter between prepared pans.
  15. Bake until cakes are golden and toothpick inserted into center comes out clean, about 25 minutes.
  16. Cool in pans on racks 15 minutes.
  17. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
  18. Frosting:
  19. Combine 1/2 cup cream and saffron in small saucepan.
  20. Bring to simmer.
  21. Remove from heat; let steep 20 minutes.
  22. Chill until cold.
  23. Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; blend in saffron cream.
  24. Beat until peaks form.
  25. Place 1 cake layer, flat side up, on platter.
  26. Spread 1 cup frosting over.
  27. Top with second cake layer, flat side down.
  28. Spread remaining frosting over top and sides of cake.
  29. Chill at least 1 hour and up to 6 hours.
  30. Garnish cake with rose petals and pistachios.
  31. Adapted from Bon Appetit, June 2005.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 437 Kcal (1830 kJ)
Calories from fat 213.71 Kcal
% Daily Value*
Total Fat 23.75g 37%
Cholesterol 80.75mg 27%
Sodium 280.41mg 12%
Potassium 546.39mg 12%
Total Carbs 52.53g 18%
Sugars 33.7g 135%
Dietary Fiber 0.39g 2%
Protein 5.65g 11%
Vitamin C 0.6mg 1%
Iron 1.2mg 6%
Calcium 67.3mg 7%
Amount Per 100 g
Calories 354.58 Kcal (1485 kJ)
Calories from fat 173.41 Kcal
% Daily Value*
Total Fat 19.27g 37%
Cholesterol 65.52mg 27%
Sodium 227.52mg 12%
Potassium 443.34mg 12%
Total Carbs 42.62g 18%
Sugars 27.35g 135%
Dietary Fiber 0.32g 2%
Protein 4.58g 11%
Vitamin C 0.5mg 1%
Iron 0.9mg 6%
Calcium 54.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
  • 12

Good Points

  • saturated fat free

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