Delicious Eggless Persian Love Cake Recipe
Looking for a delicious, eggless dessert to satisfy your sweet tooth? Look no further than this mouth-watering Persian Love Cake recipe! Infused with rose, almonds, and cardamom, this cake is a heavenly blend of rich, aromatic flavors that will delight your taste buds. Plus, it's completely eggless, making it the perfect dessert for anyone with dietary restrictions or allergies. It’s got the freshness from lemon it smells heavenly. This a perfect sweet treat for your Middle Eastern spreads at home. It is such an easy one-bowl cake recipe that anyone can make so why wait?
Happy Baking!
Servings: 7-10 servings
Prep Time: 10 mins
Baking Time: 35-45 mins
Chilling Time: 10-15 mins
Total Time: 1 hour
Ingredients:
Cake:
1 1/4 cup (152g) all-purpose flour
1/2 cup (55g) almond flour
3/4 cup (170g) castor sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp cardamom powder
1/2 tap nutmeg powder
Zest of a lemon
1 tsp baking powder
1 cup (240g) Greek yogurt
1 tbsp rose water
1/2 cup (90g) neutral oil
3 tbsp ghee
3 tbsp lemon juice
1 tsp ginger paste
1/2-3/4 cup lukewarm milk; i used almond milk
Icing:
3/4 -1 cup powdered sugar add more until desired consistency is reached
1 tablespoon rose water
1-2 tablespoons lemon juice adjust as needed for consistency
Decoration:
Dried rose petals
Dried rose buds
Chopped Pistachio
Directions:
Preheat the oven to 350F. Grease a 6-inch cake pan.
In a large mixing bowl, add flour, almond flour, sugar, baking soda, baking powder, cardamom powder, nutmeg powder, lemon zest and salt. Whisk it together.
Make a well and add the wet ingredients- lemon juice, rose water, oil, greek yogurt, ghee, and ginger paste. Mix it together gently without over-mixing it.
The mixture won’t be very smooth. At this point, add about 1/2 cup of milk and whisk. The batter should come together like the consistency in the video. Add more milk if needed a tbsp at a time till it’s a smooth batter, it will be a little thick and not too liquid.
Pour in the prepared pan and bake for 35-45 mins till a toothpick comes out clean. The cake is a short cake.
Let it cool for 10-15 mins.
While the cake cools make the icing- mix the powdered sugar, lemon juice, rose water, and salt and mix.
Pour and spread it on the cake evenly.
Garnish with rose petals, roses, and pistachios as you like.
Let ti set for 5-10 mins!
Serve and enjoy!
Notes/Tips:
You can cling wrap the cake and keep it for 2 days. It tastes great the next day too!
If you like a strong almond flavor, add 1 drops of almond extract.
Do not overmix.
Frost the cake once it is cooled.
Garnish when the icing is cool so it sticks to it.
