Persian Love Cake Recipe

Name: Persian Love Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Candied rose petals; 2 large egg whites; 1/2 cup sugar; rose petal, from 2 organic roses; Cake; 1 cup cake flour; ¼ tablespoons baker's sugar or ¼ tablespoons superfine sugar, divided; 1 1/2 teaspoons baking powder; 1/4 teaspoon kosher salt; 3 large eggs, separated; 6 tablespoons water; 1/4 cup canola oil; 1 teaspoon grated lemon peel; 1/4 teaspoon whole cardamom seed, coarsley ground if desired (removed from about 5 green cardamom pods); Frosting; 2 1/2 cups chilled heavy whipping cream, divided; 1 pinch saffron thread; 2/3 cup powdered sugar; 1 teaspoon rose water; 2 tablespoons natural unsalted pistachios

Servings: persons

Candied rose petals
2 large egg whites
1/2 cup sugar
rose petal, from 2 organic roses
Cake
1 cup cake flour
¼ tablespoons baker's sugar or ¼ tablespoons superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seed, coarsley ground if desired (removed from about 5 green cardamom pods)
Frosting
2 1/2 cups chilled heavy whipping cream, divided
1 pinch saffron thread
2/3 cup powdered sugar
1 teaspoon rose water
2 tablespoons natural unsalted pistachios

1
For candied rose petals: Whisk egg whites in small bowl until foamy.
2
Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
3
Dry on nonstick rack at least 6 hours or overnight.
4
For cake: Preheat oven to 325 degrees.
5
Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
6
Line pan bottoms with parchment paper; butter parchment.
7
Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.
8
Add yolk mixture to dry ingredients; whisk until smooth.
9
Beat egg whites in medium bowl until soft peaks form.
10
Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
11
Fold whites into batter in 3 additions. Divide batter between prepared pans.
12
Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
13
Cool in pans on racks 15 minutes.
14
Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).
15
For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes.
16
Chill until cold.
17
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.
18
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over.
19
Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
20
Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.

1114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Candied rose petals, 2 large egg whites, 1/2 cup sugar, rose petal, from 2 organic roses, and more.

Yes, Persian Love Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persian Love Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions