Persian Love Cake Recipe (video)

a single layer Persian Love Cake with a glaze, topped with rose petals, on a green cake stand

A lovely cake fit for any special occasion! A Persian Love Cake is a delicate almond and pistachio cake with rosewater extract and orange zest. The simple layer is made with almond flour, sour cream, eggs, sugar, and a touch of orange zest. The pistachio cake is garnished with a rosewater glaze and topped with rose petals and more diced pistachios. A great option for Valentine’s Day!

Watch My Persian Love Cake Video Tutorial

Watch my YouTube Persian Love Cake video tutorial for step-by-step instructions and see just how easy this cake is to make! Want to stay up to date on the latest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Pistachio Rosewater Cake

Here are the main ingredients you’ll need to make a Persian Love Cake at home! Find the full list of ingredients with measurements in the printable recipe card below.

  • Pistachios – I use roasted, salted pistachios for my cake recipes. The small bit of saltiness balances well with the sweetness of the cake.
  • Rosewater – you can use an extract or regular rosewater.
  • Ground Cardamom – this warming spice adds incredible flavor to the cake!
  • Rose Petals – make sure to use edible rose petals!
  • Orange Zest – using fresh zest is the best way to add lots of flavor and aroma.
  • Unsalted Butter – make sure to use unsalted butter for baking, which gives you more control over the salt in the recipe.
  • Eggs – have your eggs at room temperature for best results.
  • Sour Cream – Greek yogurt will also work well.
  • Granulated & Powdered Sugar
  • Almond Flour – this cake is made with a combination of regular flour and almond flour, which gives the cake a more delicate crumb.

Supplies & Tools for the Recipe

Need some supplies or tools to make this cake at home? Shop my Amazon Affiliate links for the items I used in my video tutorial. See Disclosure Statement.

a closeup image of a slice of pistachio rose cake on a plate

Preparing the Persian Love Cake Batter

This Persian Love Cake is really simple and comes together in no time! Here’s how it’s made:

  1. Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper and spray the sides with a baking spray. A 9-inch pan will also work but will result in a thinner cake and will require less baking time.
  2. Place the granulated sugar into a large mixing bowl and zest in the orange. Use your fingers to blend the zest and sugar together, releasing the orange oils.
  3. Next, add in the eggs, sour cream, melted butter, orange juice, and rosewater/extract. Whisk or beat for a few minutes until the eggs are well-beaten.
  4. In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cardamom.
  5. Sift the dry ingredients into the wet ingredients, then mix just until well combined.
  6. Last, fold in the finely diced pistachios.

Persian Love Cake Baking Instructions

  • Pour the cake batter into the prepared pan. Use a spoon to spread the batter evenly to the edges, ensuring there are no air pockets.
  • Bake at 350°F for 33 to 35 minutes, until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 5 minutes, then remove onto a wire rack to cool completely.
a pistachio rose cake on a green cake stand, on a table with tea and roses

Easy Rosewater Glaze for the Cake

While the cake is cooling, it’s a great time to prepare the simple rosewater glaze. This glaze adds a touch more sweetness to the cake, and I love the rosewater flavor!

  1. Place the powdered sugar into a medium mixing bowl. Add the orange zest, rosewater/extract, and a few tablespoons of heavy cream.
  2. Whisk the ingredients together to form a thick glaze. Add more cream as needed to thin the glaze; it needs to be on the thicker side but pour freely.
two slices of cake on plates, on a table with tea, a rose, and rose petals

Garnishing & Serving the Love Cake

Allow the cake to cool to room temperature before adding the glaze. If the cake is too warm, the glaze will melt and pour off the sides.

Pour the rosewater glaze onto the center of the cake, then use an offset spatula to gently nudge it to the edges and down the sides.

Garnish the top of the cake with diced pistachios, rose petals, and/or rose buds. Store the cake at room temperature for up to 3 days, or cover and store in the fridge for 1 week.

a closeup image of a slice of cake on a plate, with a fork, with a cake on a cake stand in the background
an overhead view of rose cake on a cake stand and on a plate

More Recipes to Try!

Enjoyed this delicious and delicious pistachio rose cake? Check out some of my other recipes you’re sure to love!

  • Rose Cake – a stunning rose cake with rosewater cake layers, rosewater buttercream, and real roses on top!
  • Pistachio Raspberry Bread – quick and easy dessert bread with loads of pistachios and fresh raspberries, topped with a raspberry glaze.
  • Raspberry Pistachio Roulade – a delicate Swiss roll cake with pistachio sponge cake, whipped cream, and crushed berries.

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a pinnable, closeup image of a single layer cake, with text overlay - 'Persian Love Cake Pistachio Cardamom Rose Cake'

Persian Love Cake Recipe (video)

25 minutes prep + 33 minutes cook
8 slices
Stunning Persian Love Cake – an easy pistachio rosewater cake with cardamom and orange zest, topped with a simple glaze and rose petals.

Ingredients 

For Persian Cake:

  • 3/4 cup white granulated sugar
  • zest from 1 large orange
  • 2 large eggs, at room temp
  • 1/2 cup sour cream, or Greek yogurt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup orange juice, freshly squeezed
  • 1 1/2 tsp rosewater extract, or 2 tbsp rosewater
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 tsp ground cardamom
  • 1/3 cup pistachios, finely diced/ground

For Rosewater Glaze & Garnish:

  • 1 cup powdered sugar
  • 1 tsp orange zest
  • 1/2 to 1 tsp rosewater extract
  • 3 to 4 tbsp cream
  • 3 tbsp diced pistachios, for garnish
  • 1/4 cup edible rose petals, for garnish

Instructions

  • Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper and spray the sides with a baking spray. A 9-inch pan will also work but will result in a thinner cake and will require less baking time.

Preparing the Cake Batter:

  • Place the granulated sugar into a large mixing bowl and zest in the orange. Use your fingers to blend the zest and sugar together, releasing the orange oils.
  • Next, add in the eggs, sour cream, melted butter, orange juice, and rosewater/extract. Whisk or beat for a few minutes until the eggs are well-beaten.
  • In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cardamom.
  • Sift the dry ingredients into the wet ingredients, then mix just until well combined.
  • Last, fold in the finely diced pistachios.

Baking Instructions:

  • Pour the cake batter into the prepared pan. Use a spoon to spread the batter evenly to the edges, ensuring there are no air pockets.
  • Bake at 350°F for 33 to 35 minutes, until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 5 minutes, then remove onto a wire rack to cool completely.

Making the Glaze:

  • Next, prepare the glaze. Place the powdered sugar into a medium mixing bowl. Add the orange zest, rosewater/extract, and a few tablespoons of heavy cream.
  • Whisk the ingredients together to form a thick glaze. Add more cream as needed to thin the glaze; it needs to be on the thicker side but pour freely.
  • Allow the cake to cool to room temperature before adding the glaze. If the cake is too warm, the glaze will melt and pour off the sides.

Garnishing the Cake:

  • Pour the rosewater glaze onto the center of the cake, then use an offset spatula to gently nudge it to the edges and down the sides.
  • Garnish the top of the cake with diced pistachios, rose petals, and/or rose buds. Store the cake at room temperature for up to 3 days, or cover and store in the fridge for 1 week.

Nutrition

Serving: 11/8th slice | Calories: 484kcal | Carbohydrates: 53g | Protein: 9g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 220mg | Potassium: 165mg | Fiber: 3g | Sugar: 36g | Vitamin A: 647IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 2mg