" Recipes | Persian Love Cake – Moonflowers Co

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Persian Love Cake



  • 6 tablespoon butter 
  • 6 tablespoon extra virgin olive oil 
  • 1 cup sugar 
  • 5 eggs large 
  • 1 cup yogurt thick, Greek style, reduced fat 
  • 2 tablespoon rose water 
  • 2 teaspoon ground green cardamom  
  • 1 cup almond flour 
  • ¾ cup all purpose flour 
  • ½ cup semolina flour  
  • 2 teaspoon baking powder 
  • 1 pinch salt 
  • 3 tablespoon slivered pistachios  

Honey saffron syrup 

  • ½ cup honey 
  • ⅓ cup orange juice 
  • 2 tablespoon rose water 
  • ½ teaspoon saffron  
  • 2 tablespoon pistachios slivered 


  • Preheat the oven at 350 degrees F. 
  • In a mixing bowl, combine butter and the olive oil together. Add the sugar and whisk it all together until creamy. 
  • Then add eggs, one at a time and whisk it very well. 
  • Next add the thick yogurt and whisk it all together into a fluffy mixture. 
  • Add rose water, ground cardamom and stir it in. 
  • Sift the almond flour, all-purpose flour and semolina flour, one by one and lightly whisk it in the mixing bowl. 
  • Sprinkle baking powder all over, add pinch salt and incorporate it very well into the mixture. 
  • Pour the cake batter into a greased 10 inch springform cake pan that has been lined with parchment paper in the bottom. 
  • Tap the bottom of the cake pan on the kitchen counter to even out the cake batter. Scatter the almond slices all over the cake batter. 
  • Bake at 350 degrees F for 30 to 40 minutes until it is golden on the top and a cake tester or toothpick inserted into the cake comes out clean. 

Honey saffron syrup 

  • While the cake is baking, prepare the syrup. 
  • Combine honey and orange juice and bring it to a boil. 
  • Lower the heat and let it simmer for about 5 minutes. 
  • In the meantime, grind your saffron threads using a mortar and pestle into a fine powder. You can add a pinch of sugar to help the threads grind into a fine powder. 
  • Then stir in the rose water and ground saffron into the syrup. Turn off the heat and add the pistachios. 

Serving the love cake 

  • Using a thin wooden skewer or a sharp pointed kitchen knife/utensil poke fine holes all over the cake. 
  • Pour the warm syrup over the warm cake and let the syrup soak in for several hours or overnight. 
  • Decorate with fresh or dried edible rose petals and more slivered pistachios.  


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