I don’t believe the story behind this Persian Love Cake is fully known, it is nevertheless a lovely lightly sweetened and moist cake to make for Valentine Day for your sweetheart or simply a treat to be enjoyed at any time (i.e. weekends, holidays…). As you read this recipe post, it should be obvious that I’ve already made it and just weeks before February as it looked so irresistible when I came upon it on The Mediterranean Dish.
Though I cannot covet the credit for this beautiful and even better yet delicious citrus spice and everything nice cake recipe, I thought it definitely worth sharing my own special but minor adaptation of ingredients used to make this mediterranean recipe being I’m sugar free, low carb as well as a keto newbie for those who also may be interested in making it too and who are also looking to watch their calories.
Though there are a few steps (at least 3) to follow in making this Persian Love Cake, they are relatively easy ones. For example, step one on making the spicy cake batter consisting of spices such as that of cinnamon, cardamom, and citrus fruits such as orange and lemon and let’s not forget the splash of rosewater; step two of poking the baked cake with holes in order to drown and moisten it with a prepared sweet lemon drizzle; and step three to make the decorated tart citrus glaze adorned with edible rose petals and crunchy pistachios. So, challenge yourself to make this special single layer cake for this Valentine or Galentine day, or just at any time.
PERSIAN LOVE CAKE
Low Carb and Sugar Free Persian Love Cake
This Persian Love Cake recipe is a lightly sweetened spice and citrus dessert that is specially flavored with rosewater, deliciously moist, low carb and sugar free to boot. This romantic cake is topped with beautiful edible rose petals and crunchy pistachios for texture.
Ingredients
For the cake batter
- 1-1/4 cup Spelt Flour
- 2 teaspoons Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Ground Cardamom
- 1-3/4 cups Almond Flour
- 8 tbsp Butter (more for cake pan) unsalted, softened or room temperature
- 1-1/2 cup Besti Monk Fruit and Allulose Granulated Sugar by Wholesome Yum or your choice
- 4 Large Eggs room temperature
- 3/4 cup Buttermilk room temperature
- 1/2 cup Sour Cream or plain Greek Yogurt) room temperature
- Zest and juice of half a Lemon
- Zest and juice of half an Orange
- 1 tbsp Rosewater
For lemon drizzle
- 2 tbsp Besti Sugar Replacement Monk Fruit and Allulose Blend by Wholesome Yum or other
- Juice of one lemon
- 1 tsp Rosewater
For cake glaze
- 1 cup Besti Powdered Sugar by Wholesome Yum or your choice
- Juice of one lemon
- 2 drops Rosewater
- 2 tbsp Edible Rose Petals
- 2 tbsp Crushed Pistachios
Instructions
For the cake
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Preheat your oven to 350°F. Butter the bottom and sides of a 9-inch cake pan and line the bottom with parchment paper.
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Sift together spelt flour, baking powder, baking soda, ground cinnamon, and ground cardamom through sifter. Next add the almond flour to the bowl and whisk to combine.
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Cream together the butter and sugar in the bowl of a mixer and beat on medium speed until the mixture is pale, fluffy and well incorporated. Usually about 3-5 minutes.
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Next, add in the eggs one at a time. Follow with the buttermilk and sour cream or yogurt. Mix after each ingredient until fully incorporated, making sure to scrape the sides of the bowl with a rubber spatula with each addition.
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Add the zest and juice of half of the lemon and half of the orange, and the rosewater. Mix to combine.
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Add the dry ingredients to the wet. Beat until the batter comes together, for a couple minutes.
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Place the cake mixture in the prepared cake pan. Use the back of a spoon to spread the batter evenly. Bake for 25 minutes, or until a skewer inserted into the middle comes out clean.
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Allow the cake to cool in the cake pan for 2 minutes, then turn it out onto a wire rack, allowing it to cool for about 1 hour.
For the lemon drizzle
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In a medium bowl, whisk together the sugar, lemon juice and rosewater until the sugar is completely dissolved.
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Use a thin skewer or toothpick to poke tiny holes evenly across the surface of the cake.
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Pour the lemon drizzle evenly across the cake and let it soak in.
For the cake glaze
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In a bowl, combine the icing sugar with one tablespoon of lemon juice at a time until the icing is smooth, thick and pourable. Add more icing sugar if needed, if the mixture becomes to thin.
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Stir in a few drops of rosewater to taste.
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Add and stir into the glaze, the rose petals and chopped pistachios.
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Lastly, pour and evenly spread the icing over the top of the cake while allowing it to run down the sides.
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Refrigerate for 5 minutes in order to allow icing to set before slicing and serving.
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