Persian Love Almond Cake (Printable)

Moist almond and cardamom cake scented with rosewater, finished with pistachio and lemon zest for a fragrant dessert.

# What You Need:

→ Cake

01 - 2 cups ground almonds (almond meal)
02 - 3/4 cup all-purpose flour (may use gluten-free flour if preferred)
03 - 1 cup caster sugar
04 - 2/3 cup unsalted butter, softened
05 - 2 large eggs
06 - 1/2 cup plain Greek yogurt
07 - 2 teaspoons ground cardamom
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - Zest of 1 lemon
11 - 1 tablespoon rosewater

→ Icing & Decoration

12 - 3/4 cup icing sugar
13 - 1–2 tablespoons rosewater
14 - 2 tablespoons chopped pistachios
15 - 1 tablespoon dried rose petals (optional)

# Directions:

01 - Preheat oven to 340°F (170°C). Butter and line an 8-inch (20 cm) round cake tin.
02 - In a large mixing bowl, cream the softened butter with caster sugar until pale and fluffy using a whisk or mixer.
03 - Add eggs one at a time, beating well after each addition to ensure a smooth mixture.
04 - Stir in Greek yogurt, lemon zest, and rosewater until combined.
05 - In a separate bowl, whisk together ground almonds, all-purpose flour, ground cardamom, baking powder, and salt.
06 - Gently fold dry ingredients into the wet mixture until just incorporated; do not overmix.
07 - Pour batter into prepared tin and smooth the top with a spatula.
08 - Bake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean.
09 - Allow cake to cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
10 - In a small bowl, mix icing sugar with enough rosewater to form a thick, pourable icing.
11 - Drizzle icing over cooled cake. Sprinkle chopped pistachios and optional dried rose petals on top.

# Expert Suggestions:

01 -
  • You’ll feel like you’ve been let in on a secret every time the scent of cardamom fills your oven.
  • This cake disappears quickly at gatherings—not one crumb is ever left behind.
02 -
  • I once learned (sadly) that adding icing before the cake cools makes the glaze vanish into the crumb—now I always wait.
  • Switching to freshly ground cardamom took this from delicious to absolutely unforgettable—try it at least once.
03 -
  • I learned to sift all dry ingredients, even if they look smooth, for the softest crumb.
  • Sneaking a little pinch of saffron into the batter makes the cake’s aroma almost intoxicating.

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