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Persian Love Cake Almond Flour

Irresistible Persian Love Cake: Almond Flour Heaven Awaits!

Enjoy a gluten-free Persian Love Cake made with almond flour, showcasing unique flavors of rose, orange blossom, and spices.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 5 hours 50 minutes
Course Dessert
Cuisine Persian
Servings 8 slices
Calories 290 kcal

Equipment

  • 8-inch springform pan

Ingredients
  

For the Crust

  • 2 cups Almond Flour The heart of this dessert, making it deliciously gluten-free.
  • 1 cup Granulated Sugar Adds the perfect amount of sweetness.
  • 1/2 cup Light Brown Sugar Offers a deeper flavor with a hint of caramel richness.
  • 1/2 cup Butter Use unsalted for better flavor control.
  • 1/4 teaspoon Salt Enhances all the beautiful flavors.

For the Filling

  • 3 large Eggs Provides structure and binds the filling.
  • 1 cup Greek Yogurt Contributes a creamy tang.
  • 1 teaspoon Vanilla Extract Infuses warmth and enhances flavor.
  • 1 teaspoon Cinnamon Introduces a hint of spice.
  • 2 tablespoons Orange Blossom Water A star in Persian desserts.

For the Garnish

  • 1/4 cup Chopped Roasted Pistachios Adds a delightful crunch.
  • 2 tablespoons Dried Rose Petals Elevates the floral essence.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and prepare your 8-inch springform pan by greasing it well and lining with parchment paper.
  • Mix in a large bowl the almond flour, granulated sugar, light brown sugar, butter, and salt. Beat on low speed until crumbly, about 2-3 minutes.
  • Press half of the crumbly mixture firmly into the bottom of the prepared pan, forming a crust about ½ inch thick.
  • Combine the remaining crumb mixture with eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water. Beat until smooth.
  • Pour the filling over the pressed crust, smoothing the top with a spatula.
  • Bake for 1 hour and 30 minutes until the top turns golden brown and the center jiggles slightly.
  • Cool the cake on a wire rack for about 15-20 minutes, then refrigerate for at least 4 hours.
  • Garnish the chilled cake with chopped pistachios and dried rose petals before slicing.

Notes

Drizzle with a touch of honey for extra sweetness before serving. Use superfine almond flour for best consistency.
Keyword Almond Flour, cake, dessert, Floral, Gluten-Free, Persian Love Cake