Persian Love Cake with Rose Water Pistachio and Saffron
An enchanting, aromatic cake infused with rose water, studded with pistachios, and kissed with saffron for a luxurious, golden-hued dessert. This traditional Persian treat is a celebration of floral and nutty flavors, perfect for special occasions.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar divided
- 0.5 cup plain Greek yogurt full-fat
- 0.5 cup unsalted butter melted and cooled
- 3 large eggs room temperature
- 2 tbsp rose water culinary grade
- 1 tsp saffron threads crushed and steeped in 2 tbsp warm water
- 0.5 cup pistachios shelled and roughly chopped, plus extra for garnish
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup powdered sugar for glaze
- 2 tbsp milk for glaze
Notes
Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Make-Ahead: Bake the cake a day ahead and glaze just before serving for the freshest texture. Variations: Substitute almond flour for half the all-purpose flour for a gluten-free option, or add orange blossom water for a different floral note. Serving Suggestions: Pair with a cup of Persian tea or a dollop of whipped cream for an extra indulgent treat.