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Persian Love Cake

Quantity :


Cooking time :

45 minutes

Preparation time:

45 minutes


  • 3/4 cup unsalted butter (room temperature)
  • 1 cup sugar
  • 5 eggs (room temperature)
  • 1 cup yogurt (Greek Liberté)
  • 2 tbsp rose water
  • 1 tbsp ground cardamom
  • 1 ¼   cup all-purpose flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup pistachios, chopped (set aside ¼ cup for garnish)


  • 1 cup yogurt Liberté 10% med
  • ¼ cup food grade rose petals for garnish


  1. Preheat oven at 350 F and line a 9” spring form pan with parchment paper
  2. Whip butter and sugar together until creamy and pale yellow.
  3. Add eggs one at a time whisk until almost double the volume. Incorporate the rose water with the last egg.
  4. Gently mix in the yogurt until well blended.
  5. Sift together all the dry ingredients into a bowl. Add to wet ingredients on low-medium speed until well integrated.
  6. Fold in ½ cup of pistachios.
  7. Tap the pan lightly on the counter in order to remove any air bubbles.
  8. Bake in center of oven for 35-45 minutes or until inserted toothpick comes out clean.
  9. After cake has cooled completely, unmold and ice the cake with yogurt and garnish with the remaining pistachios and the rose petals.
  10. Refrigerate any leftovers. If there are any!!
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