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Persian Love Cake Almond Flour

Irresistibly Moist Persian Love Cake with Almond Flour Magic

Delight in the irresistible flavors of Persian Love Cake, crafted with almond flour for a gluten-free treat.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 4 hours
Total Time 6 hours
Course Dessert
Cuisine Persian
Servings 8 slices
Calories 350 kcal

Equipment

  • 8-inch Springform Pan

Ingredients
  

For the Crust

  • 2 cups Almond Flour Provides a rich base for this gluten-free delight.
  • 1 cup Granulated Sugar Sweetens the crust beautifully.
  • 1/2 cup Light Brown Sugar Adds a hint of caramel flavor.
  • 1/2 cup Butter Gives the crust its luxurious richness.
  • 1/2 teaspoon Salt Balances the sweetness in the crust.

For the Filling

  • 3 large Eggs Essential for binding everything together.
  • 1 cup Greek Yogurt Creates a creamy filling with tang.
  • 2 teaspoons Vanilla Extract Infuses warmth into the filling's flavor.
  • 1 teaspoon Cinnamon Adds a warm spice.
  • 1 tablespoon Orange Blossom Water Provides delicate floral notes.

For the Topping

  • 1/2 cup Chopped Pistachios Adds a delightful crunch.
  • 2 tablespoons Dried Rose Petals Provide a stunning visual touch.

Instructions
 

How to Make Persian Love Cake

  • Preheat Oven: Start by heating your oven to 350°F (175°C).
  • Grease the Pan: Generously grease an 8-inch springform pan with butter or cooking spray.
  • Prepare the Crust: In a mixing bowl, combine almond flour, granulated sugar, light brown sugar, butter, and salt. Mix until the texture resembles coarse crumbs. Press half of this mixture into the bottom of the prepared pan.
  • Make the Filling: In the remaining crust mixture, add eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water. Beat everything together until combined and smooth.
  • Assemble Layers: Gently pour the filling over the crust in the springform pan.
  • Bake: Place the pan in the preheated oven and bake for about 1 hour and 30 minutes.
  • Cool & Chill: Let the cake cool on a wire rack for at least an hour. Refrigerate it for a minimum of 4 hours or overnight.
  • Decorate & Serve: Carefully remove the cake from the pan. Top with chopped pistachios and dried rose petals.

Notes

Optional: Drizzle with rose-flavored syrup for an extra burst of flavor.
Keyword Almond Flour, Cake, dessert, gluten-free, Persian Love Cake