With Iran being the home of paradise gardens, take a culinary trip through your own paradise garden with a slice of Persian Love Cake. A slice of this cake is guaranteed to put love in the air between you and the lucky person you choose to share it with. Think of it as Farsi poetry in the form of baked goods.
I’m a sucker for everything about this cake – the taste and texture, how it looks and being a romantic, the name. Legend has it that there was once a Persian woman who was madly in love with a prince. To make him fall for her charms, she baked him the cake, full of magical love powers and temptation. Fragrant rosewater, royal saffron, jewelled pistachios, sweet honey, rich olive oil, whipped icing and cardamom with its legendary aphrodisiac qualities…has there ever been such a flirtatious cake?
The texture of this cake is moist with a soft crumb, thanks to the olive oil, ground almond and rose syrup combination. The beauty of these ingredients is that this cake actually tastes better the day after it’s made as the flavours really have a chance to meld and mature. I’ve offset the sweetness a little with a labneh icing which is in keeping of its Middle Eastern roots. You could use regular cream cheese as a substitute if you can’t get hold of your own labneh or haven’t the time to make your own. (Making your own labneh is super easy and I implore you to give it a go by following my recipe, here.) You could also skip the icing entirely and just decorate the top with chopped pistachios and candied rose petals instead, it’s delicious and beautiful both ways.
Make this cake, you’ll love yourself and others will love you also.