March 30, 2026

Persian Love Cake

Serves:

Cooking Time:

< 60 min

Ingredients:

Cake:
175 g butter, room temperature
200 g sugar
3 large eggs
140 g cake flour
200 g almond flour
10 ml baking powder
7.5 ml ground cardamom
1.5 ml nutmeg
125 ml LANCEWOOD® Double Cream Vanilla Yoghurt
15 ml rose water
5 ml lemon zest

Glaze:
190 g icing sugar, sifted
15 ml lemon juice
10 ml rose water
15 ml water

To decorate:
30 ml pistachios, chopped
rose petals

Method

In a separate bowl add the flour, almond flour, baking powder, ground cardamom and nutmeg. Whisk together.
Add half of the dry ingredients to the creamed mixture and beat well.
Add the Lancewood Vanilla Double Cream Yoghurt and mix well, then add the remaining dry ingredients.
Lastly add the lemon zest and rosewater and beat until well combined.
Spoon the batter to the prepared tin and spread evenly. Bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Glaze:

Meanwhile, make the glaze. Add the icing sugar to a bowl, then add the lemon juice and rose water. Mix well, then add just enough water to form a thick glaze.
Allow the cake to cool in the tin for 15 minutes, then carefully remove and cool completely on a cooling rack.
Pour the glaze over the centre of the cake and use an offset spatula or knife to guide the glaze to the edges so that it drips over in places.

To decorate: