Mini Persian Love Cakes (No-Eggs)

Persian Love Cake is moist, spongy and fluffy piece of dessert cake, mildly perfumed with the rose water and loaded with pistachios.

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.

Persian Love Cake is moist, spongy and fluffy piece of dessert cake, mildly perfumed with the rose water and loaded with 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

Pistachio Rosewater Bundt Cake

Vegan Lemon Pistachio Muffin

Adding some notes here for your convenience –

  1. I have always tried the Persian Love Cake with eggs. But in this recipe, I didn’t use any eggs.
  2. 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.
  3. Since I love Rose Water, I have used a generous amount. Feel free to reduce the amount.
Persian Love Cake is moist, spongy and fluffy piece of dessert cake, mildly perfumed with the rose water and loaded with pistachios.
Persian Love Cake is moist, spongy and fluffy piece of dessert cake, mildly perfumed with the rose water and loaded with pistachios.

INGREDIENTS:

  • 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

METHOD

  • 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:

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

14 thoughts

  1. I totally pinned this recipe and I am loving these! They not only look delicious but they are so pretty too…. definitely making these and appreciate you sharing a new to me recipe 🙂

    Like

  2. I made these cookies for my family and they were an absolute hit! I absolutely agree do not overmix this recipe, so the cookies will turn out soft and yummy . Keeper recipe for sure!

    Like

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