Persian Love Cake is moist, spongy and fluffy piece of dessert cake, mildly perfumed with the rose water and loaded with pistachios.
I’m nuts about rose water & pistachio combination. So, falling in love with Persian Love Cake is no mystery. We will come to love in a bit since Valentine’s Day is around the corner. When you look at a Persian Love Cake.., you eat with the nose first and then eyes …, this is such a smelling good, picture perfect looking cake with an amazing amazing taste – loaded with the subtle flavors of rose water, crushed rose petals and of course my favorite, Pistachios.
In this recipe, I have made mini cakes for no apparent reasons. Just wanted to use these vintage mini cake muffins that I scoured from a local vintage store. 🙂
Here are some other Pistachio and Rose Water combo cakes you may want to check out
Pistachio Rosewater Bundt Cake
Adding some notes here for your convenience –
- I have always tried the Persian Love Cake with eggs. But in this recipe, I didn’t use any eggs.
- I have used all purpose flour but I am thinking about coming up with another Persian love cake recipe that uses only almond flour. Stay tuned.
- Since I love Rose Water, I have used a generous amount. Feel free to reduce the amount.
- 1 and 3/4 cups/ 210 grams All purpose flour
- 1 cup sugar/200 grams
- 2/3 cups milk/150 ml
- 1/2 cup yogurt or butter milk/100 grams
- 1/2 cup butter /113 grams
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 and 1/2 tea spoons baking powder
- 1/4 cup rose water
- 1/2 cup crushed pistachios
For the White Chocolate ganache
- 1cup white chocolate chips
- 1 tea spoon rose water
- Pre heat oven to 325 degree F
- Butter your muffin tins or cake pan
- Boil milk and butter till butter melts. Careful not to burn the milk. Set it aside
- Shift flour, baking powder, baking soda and salt. Set it aside
- In a bowl cream sugar and yogurt
- Now add the milk and flour into the sugar+yogurt mixture in batches
- Mix very carefully
- DO NOT OVERMIX
- fold in the crushed pistachios and rose water into the batter
- Pour the batter into the cake pan or muffin tins and bake for 40/45 minutes or until an inserted toothpick comes out clean
- Cool the cakes completely before moving on to the ganache part
- To make the white chocolate ganache, create a double boiler using a small bowl and small saucepan. Heat the white chocolate until melted. Add the rose water into it.
- Dip each cake into the chocolate, then sprinkle with more dried rose petals.
- Once chocolate hardens, serve!
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PIN for LATER:
These are absolutely beautiful and sound delicious! I can’t wait to make them for our family.
Oh, wow! Those look so good! I’ve never heard of these before, but I have to make them!
These look so yummy. They’re almost too pretty to eat.
I would love to have a slice of this cake, it looks really delicious!
I don’t think I’ve tried Persian love cakes before but that is looking quite delicious. I’d love to try this out sometime and I’m sure the kids would love this.
I totally pinned this recipe and I am loving these! They not only look delicious but they are so pretty too…. definitely making these and appreciate you sharing a new to me recipe 🙂
I made these cookies for my family and they were an absolute hit! I absolutely agree do not overmix this recipe, so the cookies will turn out soft and yummy . Keeper recipe for sure!
Nnnnniiiiiccceeeeee….I don’t believe I’ve made cookies before that don’t have eggs in them. This will be given a try!