You’re going to fall in love with this Persian Love Cake!!! Made with semolina and almond meal with a hint of citrus and subtle spices, this cake is soaked with hot syrup to make it moist and add sweetness.
Straightforward to make, a beautiful cake for afternoon tea or to finish off a Persian or Middle Eastern themed meal – try these slow cooked Persian Lamb Shanks and Crispy Saffron Rice!
Welcome to the 3rd and final instalment of PERSIAN WEEK! A week in which I’m sharing 4 recipes so you can make your very own Persian feast at home!!
Here’s what’s on the menu for your Persian Feast:
-
Persian Lamb Shank recipe – the main event! Braised until fall apart tender in a beautiful aromatic broth. Incredibly easy with every day spices you’ll find at any supermarket!
-
Persian Saffron Rice – that golden, crispy beauty… and it tastes as amazing as it looks!!!
-
Persian Cucumber Tomato Salad (in the Lamb Shanks recipe)- lovely and fresh, with a little sprinkle of Sumac for a touch of Persian exoticness; and
-
Persian L♥ve Cake (today’s recipe)- made with semolina and almond meal, this cake is soaked with a lemon-rosewater syrup, with a hint of citrus and spice flavours. You’re going to LOVE this Persian Looooove cake!
AND SO THE STORY GOES…
A Persian girl madly in love with a Prince made a beautiful cake with magical powers to make him fall in love with her.
As for whether it worked – I never got to the bottom of that. Some say they lived happily ever after, others say he never returned her love – though hopefully she got to eat the whole cake herself.
Now – I can’t promise that this cake has magical powers to woo your secret crush (whether it be George Clooney or a boy band) but I can promise that it tastes as enchanting as that story (despite the unsatisfying ending to the fairytale!!)
ABOUT THIS PERSIAN LOVE CAKE
This is a cake is made with semolina and almond meal instead of the usual flour. It has subtle spicing from cardamom and nutmeg, a hint of citrus from orange and some lovely tang from lemon in the syrup.
Most people say that the best part about making this cake is pouring the syrup over the cake when it’s fresh out of the oven so it soaks right through, adding sweetness as well as moisture.
I’d argue that and say that the most satisfying part is jabbing lots and lots of holes in the cake.
It’s totally not in the spirit of a Persian Love Cake. More Basic Instinct, really.
But I cannot lie. It’s my favourite part! (Other than eating it, of course). – Nagi x
PS Decorated the Persian way with dried edible rose petals from Essential Ingredient, my favourite gourmet food store. I spend hours in there every time I go and always treat myself to something a little special. Last time it was the pictured rose petals. 🌹🌹🌹
A PERSIAN FEAST
Persian Lamb Shanks | Tachin – Saffron Baked Rice | Persian Chopped Salad (in Lamb Shanks recipe) | This Persian L♥ve Cake
WATCH HOW TO MAKE IT
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Persian Love Cake
Ingredients
- 2 cups (200g) almond meal (almond flour)
- 1 1/2 cups (165g) semolina
- 1 tbsp baking powder
- 1/2 tsp ground nutmeg
- 1.5 tsp ground cardamom
- 120g / 8 tbsp unsalted butter , at room temperature
- 3/4 cup (150g) brown sugar , packed
- 3/4 cup (150g) white sugar
- 2 eggs
- 1 cup (250g) plain yoghurt
- Zest of one orange
- 50g / 2 oz raw pistachios , chopped or slivered (or almonds)
Syrup:
- 1/3 cup (85 ml) lemon juice
- 1/3 cup (70g) white sugar
- 1 tsp+ rosewater (adjust to taste, start with less)
Instructions
- Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9" cake pan.
- Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
- Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
- Add dry ingredients. Stir until mixed through.
- Pour into pan, smooth surface. Scatter over pistachios.
- Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
- Poke 30 - 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
- Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing / confectionary sugar, of a Lemon Glaze (use this one)
Syrup:
- Place ingredients in a saucepan over medium heat. Bring to simmer and stir to dissolve sugar. Simmer for 2 minutes. Keep warm (or reheat) for pouring.
Recipe Notes:
- General note: cakes made without flour like this can tend to be a bit crumbly and dry. This cake is not - the moisture comes from the syrup poured over the cake while it's hot!
Nutrition Information:
LIFE OF DOZER
Me – in Vietnam.
Dozer – with the golden retriever boarder, running wild with his friends.
Made the Persian love cake for my friend’s dinner party. Everyone loved it. I found it was bit dry. How can I make it less dry? Any suggestions?
I always love Nagi’s recipes 😋. For once I have not been able to get a result. My cake always sinks at the 40 minute mark. I have adjusted heat, and baking tins but no improvement. Anyone with a tip on how to fix this?
I just googled why cakes sink in the middle and there’s quite a few reasons why it can happen so have a Google and see if one of the reasons applies to your cake. Hope this helps
This is my go to cake! Every single gathering I make this cake and it is finished in less than 30 seconds! I made double batch and placed in muffin tins instead of cake pan for a party I had with lots of guests – came out perfect (took less time then the cake). Just wondering, is there any substitute for semolina? I am going overseas and it’s not as common to find it in the supermarkets like Australia. Would really appreciate it 🙂
Also, my cakes tend to go down in the middle, why is that and what can I do so it comes out smooth on top?
I just sent reply to above person with the same problem so google has a lot of answers to this problem
Hello Nagi, Could I make this cake in advance and freeze without syrup and then thaw and add the syrup?
I made this cake today, but it didn’t turn out at all well. I am not sure why. I followed the recipe exactly, but the batter was very wet. I baked it for an extra hour in 10 minute increment s, applied the syrup and let it cool for an hour. It is still mushy. Any suggestions would be most welcome. (This is the first time I have made a Recipetineats recipe which didn’t turn out well.)
Once again Nagi you have made me into an amazing cook. The Persian Love Cake was fantastic, it tasted as good as it looked. I had my in laws over for dinner and they were totally impressed. Thank you for all recipes, you have enhanced my cooking skills and got me through many difficult lockdowns.
Made the Persian Love Cake for my husband’s birthday. It was absolutely Devine and looked amazing also! Great recipe ❤️
Could this be frozen? I have two in the oven, as I didn’t have the larger size tin. Could I freeze one without syrup and then thaw, warm and add syrup at that point? It smells and looks amazing in the oven.
Excellent
Woo hoo!! I’m so happy you enjoyed it Mesbah!! N x
Love your receipes Nagi, in this cake, is there a specific kind of semolina I need to use or just the normal course semolina will work?
Regular semolina is fine here! N x
This cake turned out amazing. The syrup really is essential. I used a syrup I had made earlier that had some saffron in it and the result was beautiful. Mine sank in the middle too but it was still cooked all the way through; it didn’t really affect the texture or quality of the cake at all. But next time I might reduce the temperature and cook for five or ten mins longer, and hope that stops it from sinking.
Hi Nagi ,
Love your recipes
My daughter in law has asked if I would make the Persian Love Cake .
I’ve made many times 💕
Everyone loves it
If I make it on Wednesday morning, take it to Sydney keep it in the fridge Take out on Saturday morning to bring to room temperature . Do you feel that is alright ?
They have a gas oven that is why I need to made it before
I think it should hold for three days Colleen at the syrup keeps it moist. Just be sure it’s in a tightly sealed container. Enjoy! N x
Thankyou for this recipe!
I’ve made a few times of late and everyone loves it, works well as muffin sizes too.
As I’m coeliac and lactose intolerant, I substituted semolina for gf flour, dairy free coconut yoghurt and nuttelex.
If I were to take out the eggs, to make it vegan (for a friend) is there anything you’d recommend as a replacement? Internet says try a banana or silken tofu.
Wondering if anyone has tried an egg substitute with this recipe?
Thankyou 💗
I haven’t tried a lot of egg substitutes Marcel. I know that some people use aquafaba (canned chickpea liquid) Using 3 Tbsp for each egg but I have not tried that myself. N x