Persian Love Almond Cake (Printable)

Moist Persian almond and cardamom cake with rosewater icing and pistachios, ideal for special occasions and tea.

# What You’ll Need:

→ Cake

01 - 2 cups ground almonds (almond meal)
02 - 3/4 cup all-purpose flour or gluten-free flour
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 & Decoration

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

# Directions:

01 - Preheat oven to 340°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large mixing bowl, beat the softened butter with caster sugar using an electric or hand whisk until mixture becomes light and fluffy.
03 - Add the eggs one at a time, thoroughly combining after each addition.
04 - Blend in Greek yogurt, lemon zest, and rosewater until evenly incorporated.
05 - In a separate bowl, whisk together ground almonds, flour, ground cardamom, baking powder, and salt.
06 - Fold dry mixture gently into wet ingredients until just combined; do not overmix.
07 - Transfer batter into prepared cake tin, spreading evenly over the surface.
08 - Bake for 40–45 minutes, or until a skewer inserted in the center emerges clean.
09 - Let cake rest in tin for 10 minutes, then unmold onto a wire rack to cool completely.
10 - In a small bowl, combine powdered sugar and enough rosewater to make a thick, pourable glaze.
11 - Drizzle rosewater icing over cooled cake. Garnish with chopped pistachios and optionally dried rose petals.

# Expert Advice:

01 -
  • The texture is melt-in-your-mouth moist, and it truly tastes even better the next day.
  • This cake starts conversations thanks to its heady fragrance and whimsical toppings.
02 -
  • Letting the cake cool completely before icing is non-negotiable—otherwise, the glaze will run off in defeat.
  • A little rosewater goes a long way: the first time I doubled it, my kitchen smelled like a perfume shop for days.
03 -
  • Weigh your ingredients for the best texture—accuracy makes a difference with almond cakes.
  • Sifting dry ingredients together ensures the cake rises evenly and stays as light as a dream.

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