Persian Love Cake

overhead photo of a cake decorated with white icing, green pistachios, and pink dried rose petals

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5 from 9 reviews


for the cake:

  • Butter, for greasing the pan
  • 195g (1½ cup) all purpose flour
  • 265g (2⅔ cups) almond flour
  • 9g (2 tsp) baking powder
  • 2.5g (1 tsp) baking soda
  • 5.5g (1 tsp) salt
  • 115g (1 stick) unsalted butter, softened at room temperature
  • 300g (1½ cups) sugar
  • 2g (1 tsp) lemon or lime zest
  • 1g (½ tsp) cardamom
  • 200g eggs (4 large), room temperature
  • 240g (1 cup) buttermilk
  • 10 g (2 tsp) rosewater

for the icing and decorations:

  • 110g (1 cup) powdered sugar
  • 7.5g (1½ tsp) rosewater
  • 15g (1 Tbsp) lemon or lime juice
  • Edible dried rose petals (optional)
  • Ground raw pistachios (optional)



* While a tall 8 or 9 inch cake pan seems to work for most, a few folks have mentioned that it overflowed on them. If your pan is shallow, you might wish to use a slightly wider or deeper one to prevent overflow. Also note that a sloped-sided pan will hold less volume—a standard steep-sided pan will make it less likely to overflow.