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Persian Love Cake

about 8 - 10 slices
Intermediate
150 minutes
Our Persian Love Cake Recipe is topped with a delightful saffron buttercream, and it's the perfect bake for Eid! Get baking.
This recipe was created for us by the fantastic @sanjana.feasts! The irresistible blend of flavours creates a cake that is both light & indulgent.
Recipe Ingredients
How to Prepare
Tips
The icing is quite soft, so if it is a warm day, pop the cake in the fridge to firm up the icing a bit before serving.
Tips
Your cake will keep for up to 5 days stored in the fridge in an airtight container.
Tips
If you enjoyed this Persian Love Cake Recipe, check out or other Cake Recipes. From our Extra Dark Chocolate Loaf to our Gluten Free Lemon Drizzle.
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Recipe Ingredients

For the Sponge
220 gPlain Flour
195 gCaster Sugar
9 gCornflour (1 tbsp)
10 gDr. Oetker Baking Powder (2tsp)
1.25 gDr. Oetker Bicarbonate of Soda (1/4tsp)
pinchSalt
1.5 gGround Cardamom (1/2tsp)
140 mlButtermilk (room temperature)
100 mlAquafaba (liquid from 1 can of chickpeas)
90 mlVegetable Oil (any flavourless oil)
5 mlApple Cider Vinegar (1tsp)
5 gDr. Oetker Madagascan Vanilla Paste (1tsp)
2.5 mlDr. Oetker Moroccan Almond Extract (1/2tsp)
For the Icing
25 gSalted Butter (very soft)
75 gFull Fat Cream Cheese
200 gIcing Sugar
2.5 mlRose Essence (1/2tsp, optional)
10 mlWhole Milk (2tsp)
1 pinchSaffron
Dr. Oetker Yellow Food Colour Gel (optional)
To Decorate
Rose Flower (whole rose, washed and dried)
10 mlDr. Oetker Liquid Glucose (2tsp)
5 mlWater (1tsp)
14 gCaster Sugar (1tbsp)
about 20 gGround Pistachios
about 25 gDr. Oetker White Chocolate Chunks
Pişmaniye (turkish candyfloss)

Buy the Products

Picture - Dr. Oetker Baking Powder (2tsp)
Picture - Dr. Oetker Bicarbonate of Soda (1/4tsp)
Picture - Dr. Oetker Madagascan Vanilla Paste (1tsp)
Picture - Dr. Oetker Moroccan Almond Extract (1/2tsp)
Picture - Dr. Oetker Yellow Food Colour Gel (optional)
Picture - Dr. Oetker Liquid Glucose (2tsp)
Picture - Dr. Oetker White Chocolate Chunks
1

For The Sponge

Preheat the oven to 180⁰C/160⁰C fan oven/gas mark 4. Grease and line 2 x 18cm (6inch) round cake tins. In a large bowl, sift together the plain flour, caster sugar, cornflour, baking powder, bicarbonate of soda, cardamom and salt.

2

In a jug, whisk together the buttermilk, aquafaba, apple cider vinegar, vanilla bean paste and almond extract. Set aside for 10 minutes. Once the mixture has curdled a little, add the oil. Whisk well. Pour the wet ingredients into the sifted dry ingredients and beat until smooth, about 90 seconds. Try not to overmix the batter.

3

Divide the batter between the prepared cake tins and tap the tins on a worktop to encourage any air bubbles to surface and pop. This will promote even baking. Bake the cakes in the centre of the preheated oven for 35-40 minutes, or until a skewer or toothpick inserted into the centre comes out clean. Remove the cakes from the oven and allow to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and leave to cool completely.

4

For the Icing

Meanwhile, to make the icing, beat together the butter, half of the cream cheese, icing sugar, rosewater, saffron soaked in milk and optional yellow food colour. Once it’s light and fluffy, add the remaining cream cheese and continue to beat until smooth and creamy.

5

To Decorate

To make the sugar rose, ensure the rose is thoroughly clean and dry. Trim excess leaves but keep around 2cm of the stem intact. Wrap the stem in aluminium foil. Mix together the liquid glucose and water. Use a clean paintbrush to paint the sticky glucose mixture onto the petals. Sprinkle the rose with sugar and allow to air dry.

6

When the cakes are cooled, remove the baking parchment from the cakes. Place one layer of cake on an 8inch cake board or cake plate and cover with some of the icing. Place the second layer of cake on top and press very gently. Cover the top of the cake with the remaining icing. Decorate with the sugar rose, pistachios, white chocolate chunks and Pashmak. For an Eid feel, arrange the decorations in a crescent moon shape.

Tips

  • The icing is quite soft, so if it is a warm day, pop the cake in the fridge to firm up the icing a bit before serving.
  • Your cake will keep for up to 5 days stored in the fridge in an airtight container.
  • If you enjoyed this Persian Love Cake Recipe, check out or other Cake Recipes. From our Extra Dark Chocolate Loaf to our Gluten Free Lemon Drizzle.