Nigella Persian Love Cake Recipe

This delicious Persian Love Cake is a simple, moist, and fragrant dessert with a hint of lemon and cardamom. Made with easy-to-find ingredients like ground almonds and rose water, it’s a quick way to create something special. Top with crunchy pistachios and rose petals for a beautiful finish everyone will love.

Ingredients Needed:

For the Cake:

• 200 grams unsalted butter
• 150 grams caster sugar
• 4 medium eggs
• 12 cardamom pods
• 100 grams of plain flour, sifted
• 275 grams of ground almonds
• Zest and juice of 1 unwaxed lemon
• 1 tablespoon rose water
• 1 teaspoon baking powder
• A generous pinch of fine sea salt

For the Drizzle Topping:

• 2 tablespoons caster sugar
• Juice of 1 lemon
• ½ tablespoon rose water

For the Icing:

• 150 grams of icing sugar
• Juice of ¾ lemon
• 2 teaspoons cold water

To Decorate:

• 2 teaspoons chopped pistachios
• 2 teaspoons dried rose petals

How To Make Persian Love Cake Recipe?

1. Preheat the oven to 160°C (Gas 3) and grease a 22cm (8.5-inch) cake tin with a removable base. Line it with baking parchment.
2. Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until smooth and combined. Then, add the eggs, one at a time, beating well after each addition.
3. Prepare the cardamom: Place the cardamom pods in a mortar and pestle, extract the seeds, and grind them into a fine powder.
4. Combine dry ingredients: Add the ground cardamom, sifted flour, ground almonds, lemon zest and juice, rose water, baking powder, and sea salt to the mixture. Stir until everything is evenly mixed.
5. Bake the cake: Pour the mixture into the prepared cake tin and bake for 45 minutes. Check by inserting a fork into the center; it should come out clean.
6. Make the drizzle: In a small pan, combine caster sugar, lemon juice, and rose water. Heat over low heat, stirring until the sugar dissolves.
7. Drizzle the syrup: Once the cake is out of the oven, transfer it to a wire rack. While still warm, poke holes in the cake and pour the syrup over it.
8. Prepare the icing: Once the cake cools completely, mix the icing sugar, lemon juice, and cold water until smooth and thick. Spoon the icing over the cake.
9. Decorate the cake: Finish by sprinkling chopped pistachios and dried rose petals over the top.

Recipe Tips:

• Use Fresh Cardamom Pods :For the best taste, buy whole cardamom pods and crush the seeds yourself. Ready-made cardamom powder can lose its flavor, but fresh seeds make the cake smell amazing.
• Bring Butter and Eggs to Room Temperature: Let your butter and eggs sit out until they’re at room temperature. This helps everything mix well and makes the cake lighter and softer.
• Avoid Overmixing: After adding the flour and almonds, mix only until everything is just combined. Mixing too much can make the cake heavy instead of soft and moist.
• Sift Icing Sugar for Smooth Icing: Sift the icing sugar before making the glaze to remove any lumps. This makes the icing smooth and gives the cake a nice, even finish.
• Add Toppings Just Before Serving: Sprinkle the pistachios and rose petals on top just before serving to keep them fresh and colorful. This makes the cake look its best and keeps the toppings from getting soft.

How To Store Leftovers?

• Refrigerate: Cool the leftover cake to room temperature first. Then store it in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months, and thaw at room temperature before serving.

Nutrition Facts:

• Calories: 353 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 72 mg
• Sodium: 123 mg
• Potassium: 111 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 1 g
• Sugars: 34 g
• Protein: 5 g

Try More Nigella Lawson Recipes:

• Nigella Courgette And Lime Cake
• Nigella Coffee And Walnut Loaf Cake
• Nigella Carrot Cake Muffins Recipe