Description
This Vegan Persian Love Cake is a fragrant and moist cake infused with rose water, cardamom, and nutmeg, featuring ground almonds and topped with a zesty lemon syrup and icing. Garnished with chopped pistachios and edible dried rose petals, it offers a delightful blend of floral and citrus flavors perfect for a special occasion or a comforting treat.
Ingredients
Scale
Cake Batter
- 100 g (3 ½ oz) vegan butter (melted)
- 150 g (⅔ cup) caster (superfine) sugar
- 120 ml (½ cup) unsweetened non-dairy milk (soy recommended)
- 120 g (½ cup) plain non-dairy yoghurt
- Finely grated zest of 1 large orange
- Juice of half an orange (40–50 ml)
- 1 tablespoon rose water
- 12 cardamom pods
- 1 teaspoon ground nutmeg
- 200 g (2 cups) ground almonds
- 200 g (1 + ⅔ cups) plain (all-purpose) flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 50 g (5 tablespoons) chopped pistachios
Syrup
- 4 tablespoons caster or granulated sugar
- 4 tablespoons lemon juice
Icing
- 200 g (1 + ⅓ cups) icing (powdered) sugar
- Juice of 1 lemon
Garnish
- Chopped pistachios
- Edible dried rose petals
Instructions
- Prepare the Oven and Tin: Preheat your oven to 190°C (170°C fan) / 375°F / gas mark 5. Grease a deep 23 cm (9 inch) round cake tin with a removable base and line the bottom with baking parchment to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted vegan butter, caster sugar, unsweetened non-dairy milk, plain non-dairy yoghurt, finely grated orange zest and juice, and rose water until well combined.
- Prepare Cardamom: Place the cardamom pods into a mortar and use a pestle to bash them until the seeds are released. Discard the pods and grind the seeds into a fine powder.
- Sift Dry Ingredients: Sift together ground cardamom, ground nutmeg, ground almonds, plain flour, baking powder, bicarbonate of soda, and salt into a separate bowl to ensure even distribution.
- Combine Wet and Dry Mixtures: Add the sifted dry ingredients to the wet mixture. Stir with a balloon whisk gently until no dry lumps remain. Fold in the chopped pistachios carefully to maintain texture.
- Fill and Bake: Pour the batter into the prepared cake tin, leveling the surface with a spatula. Bake in the preheated oven for about 35 minutes or until a skewer inserted into the center comes out clean.
- Make the Syrup: While the cake bakes, place caster sugar and lemon juice in a small pan over low heat. Stir occasionally until the sugar dissolves completely, then bring to a boil briefly before removing from heat.
- Soak Cake with Syrup: After baking, allow the cake to cool in the tin for 10 minutes. Poke holes all over the top of the cake with a toothpick. Drizzle the warm lemon syrup evenly over the cake, allowing it to soak in thoroughly. Let the cake cool in the tin for about 30 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Prepare the Icing: Sift the icing sugar into a bowl. Gradually stir in lemon juice until the icing reaches a thick but pourable consistency suitable for glazing.
- Ice and Garnish: Spoon the lemon icing over the cooled cake, gently coaxing it towards the edges with the back of a spoon. Sprinkle generously with chopped pistachios and edible dried rose petals for a beautiful and aromatic finish. Serve and enjoy!
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- The rose water adds an authentic Persian floral flavor; adjust quantity according to taste.
- Use a removable base cake tin for easier removal of the delicate cake.
- Let the cake cool completely before icing to prevent the icing from melting.
- This cake can be stored in an airtight container for up to 3 days.
- For gluten-free option, substitute plain flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Keywords: Vegan Persian Love Cake, Persian cake recipe, rose water cake, vegan almond cake, cardamom cake, vegan dessert, floral cake
