Persian Love Cake is moist, spongy and fluffy piece of dessert cake, mildly perfumed with the rose water and loaded with pistachios.
I’m nuts about rose water & pistachio combination. So, falling in love with Persian Love Cake is no mystery. We will come to love in a bit since Valentine’s Day is around the corner. When you look at a Persian Love Cake.., you eat with the nose first and then eyes …, this is such a smelling good, picture perfect looking cake with an amazing amazing taste – loaded with the subtle flavors of rose water, crushed rose petals and of course my favorite, Pistachios.
In this recipe, I have made mini cakes for no apparent reasons. Just wanted to use these vintage mini cake muffins that I scoured from a local vintage store. 🙂
Here are some other Pistachio and Rose Water combo cakes you may want to check out
Adding some notes here for your convenience –
- I have always tried the Persian Love Cake with eggs. But in this recipe, I didn’t use any eggs.
- I have used all purpose flour but I am thinking about coming up with another Persian love cake recipe that uses only almond flour. Stay tuned.
- Since I love Rose Water, I have used a generous amount. Feel free to reduce the amount.
- 1 and 3/4 cups/ 210 grams All purpose flour
- 1 cup sugar/200 grams
- 2/3 cups milk/150 ml
- 1/2 cup yogurt or butter milk/100 grams
- 1/2 cup butter /113 grams
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 and 1/2 tea spoons baking powder
- 1/4 cup rose water
- 1/2 cup crushed pistachios
For the White Chocolate ganache
- 1cup white chocolate chips
- 1 tea spoon rose water
- Pre heat oven to 325 degree F
- Butter your muffin tins or cake pan
- Boil milk and butter till butter melts. Careful not to burn the milk. Set it aside
- Shift flour, baking powder, baking soda and salt. Set it aside
- In a bowl cream sugar and yogurt
- Now add the milk and flour into the sugar+yogurt mixture in batches
- Mix very carefully
- DO NOT OVERMIX
- fold in the crushed pistachios and rose water into the batter
- Pour the batter into the cake pan or muffin tins and bake for 40/45 minutes or until an inserted toothpick comes out clean
- Cool the cakes completely before moving on to the ganache part
- To make the white chocolate ganache, create a double boiler using a small bowl and small saucepan. Heat the white chocolate until melted. Add the rose water into it.
- Dip each cake into the chocolate, then sprinkle with more dried rose petals.
- Once chocolate hardens, serve!
SHARING IS CARING
Did you make this recipe? Tag @myyellowapron https://instagram.com/myyellowapron on Instagram
PIN for LATER: