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Home Sweet

Persian Love Cake

By:Nagi
Published:5 Oct '18Updated:13 Nov '20
184 Comments
Recipe v Video v Dozer v

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!

A beautiful Persian Love Cake (gluten free) made with semolina and almond meal soaked with a lemon syrup with a touch of optional rosewater.

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!

Close up of a slice of Persian Love 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!!)

How to make Persian Love Cake

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

A beautiful Persian Love Cake that happens to be gluten free, made with semolina and almond meal. The best part is pouring the syrup over the cake so it soaks all the way through!

WATCH HOW TO MAKE IT

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A beautiful Persian Love Cake (gluten free) made with semolina and almond meal soaked with a lemon syrup with a touch of optional rosewater.

Persian Love Cake

Author: Nagi
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Cakes
Persian
4.82 from 54 votes
Servings12
Tap or hover to scale
Print
  • 131
Recipe video above. A beautiful Persian cake with a lovely subtle citrus flavour and hint of spice. For an authentic Persian flavour, don't skip the rosewater! They differ in strength so start with a small amount and adjust to your taste - too much can be overpowering. 

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:

Calories: 423cal (21%)Carbohydrates: 53g (18%)Protein: 9g (18%)Fat: 20g (31%)Saturated Fat: 6g (38%)Cholesterol: 51mg (17%)Sodium: 26mg (1%)Potassium: 250mg (7%)Fiber: 3g (13%)Sugar: 33g (37%)Vitamin A: 325IU (7%)Vitamin C: 3mg (4%)Calcium: 134mg (13%)Iron: 2.1mg (12%)
Keywords: Persian Love Cake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Persian Lamb Shanks
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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184 Comments

  1. Sharlene says

    March 19, 2023 at 6:06 am

    Can I sub regular AP flour for the semolina? I’ve been scouring the comments section but I haven’t found this answered… Nagi? Anybody? Planning to make this for my Persian Father in Law’s birthday.

    Reply
    • Sharlene says

      March 19, 2023 at 6:13 am

      Or can I sub whole wheat flour? I really don’t want to buy semolina just for this since I won’t have any other uses for it

      Reply
  2. Iluka says

    February 14, 2023 at 3:54 pm

    5 stars
    Absolutely delicious, as a pastry chef, this is one of those recipes that’s just right up there with the best I’ve had. I had my sister around on valentines day and figured it was the perfect time to give this one a go, and i got her to help, luckily I read back over the ingredients as we’d almost missed the baking powder. So unfortunately it sunk a little due to overmixing, but that didn’t affect the taste one bit.

    Reply
  3. Shilpa says

    December 22, 2022 at 1:45 pm

    5 stars
    awesome👌I have baked this few times before and every time got there rave reviews.Thanks a lot for this and many more great recipes.I have used your website for many recipes.Actually to be honest if I want to make something first I search your website only😊I was just wondering how can I show you my cake’s picture to you🤔
    Thank you once again.

    Reply
  4. Sansula says

    December 19, 2022 at 5:19 pm

    This is the 2nd time I’ve baked this cake and it was delicious.
    The cake is very easy to make, took me less than 15 mins for the preparation before putting it in the oven.

    Reply
  5. Janelle says

    December 16, 2022 at 7:15 pm

    This looks delicious! Any tips for making it ahead, would it dry out? Should I make some extra sauce and pour it over just before serving?

    Reply
  6. Dona says

    October 31, 2022 at 2:26 pm

    4 stars
    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?

    Reply
  7. Miranda says

    October 11, 2022 at 12:34 am

    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?

    Reply
    • Jill Stephenson says

      November 2, 2022 at 7:02 pm

      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

      Reply
  8. Nina says

    September 12, 2022 at 6:07 pm

    5 stars
    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 🙂

    Reply
    • Nina says

      September 12, 2022 at 6:08 pm

      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?

      Reply
      • Jill Stephenson says

        November 2, 2022 at 7:04 pm

        I just sent reply to above person with the same problem so google has a lot of answers to this problem

        Reply
  9. Beatriz says

    September 6, 2022 at 2:24 pm

    Hello Nagi, Could I make this cake in advance and freeze without syrup and then thaw and add the syrup?

    Reply
  10. SD says

    July 24, 2022 at 5:53 pm

    1 star
    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.)

    Reply
  11. Lorraine says

    July 16, 2022 at 11:53 am

    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.

    Reply
  12. Tammie Hadley says

    June 14, 2022 at 7:56 am

    5 stars
    Made the Persian Love Cake for my husband’s birthday. It was absolutely Devine and looked amazing also! Great recipe ❤️

    Reply
  13. Kate says

    May 18, 2022 at 4:29 pm

    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.

    Reply
  14. Mesbah says

    May 11, 2022 at 5:42 am

    5 stars
    Excellent

    Reply
    • Nagi says

      May 11, 2022 at 3:50 pm

      Woo hoo!! I’m so happy you enjoyed it Mesbah!! N x

      Reply
  15. Nabeela says

    May 4, 2022 at 10:30 pm

    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?

    Reply
    • Nagi says

      May 5, 2022 at 2:22 pm

      Regular semolina is fine here! N x

      Reply
  16. Lur says

    May 3, 2022 at 1:13 pm

    5 stars
    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.

    Reply
  17. Colleen Tracy says

    May 2, 2022 at 11:47 am

    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

    Reply
    • Nagi says

      May 2, 2022 at 3:17 pm

      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

      Reply
  18. Marcel says

    April 22, 2022 at 9:07 am

    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 💗

    Reply
    • Nagi says

      April 22, 2022 at 1:40 pm

      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

      Reply
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