Persian Love Cake (Cardamom, Almond, & Rose Cake)

Persian Love Cake: a fragrant rose cake flavored with freshly ground cardamom and almond flour, and topped with crushed pistachios and rose petals.

Persian Love Cake (Cardamom, Almond, & Rose Cake)

ingredients
For the cake
  1. 1/2 cup salted butter, room temperature
  2. 3 tablespoons vegetable (or canola) oil
  3. 2 large eggs, room temperature
  4. 1 cup granulated sugar
  5. 1 teaspoon lemon zest (about 1 lemon)
  6. 2 teaspoons lemon juice (also about 1 lemon)
  7. 2 tablespoons rose water
  8. 1 teaspoon vanilla extract
  9. 1 1/2 cups all-purpose flour
  10. 1/2 cup Bob’s Red Mill Super Fine Almond Flour
  11. 2 teaspoons ground cardamom
  12. 1 teaspoon baking powder
  13. 3/4 teaspoon salt

For the glaze
  1. 1 1/2 cups powdered sugar
  2. 1 tablespoon rose water
  3. 1 1/2 tablespoons whole milk
  4. 1/4 cup chopped pistachios
  5. 3 tablespoons rose petals
  6. 2 tablespoons candied ginger (optional, I just felt like it added nice texture)

instructions
  • Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
  • In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in lemon zest, lemon juice, rose water, and vanilla extract.
  • Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.