Persian Love Cake Recipe

An enchanting cake that combines fragrant spices like cardamom and rosewater, perfect for celebrations.

Scale

2 cups all-purpose flour

1 cup granulated sugar

2 tsp baking powder

1/4 tsp salt

1/2 tsp ground cardamom

1/4 cup rosewater

3 large eggs

1/2 cup unsalted butter, melted

1 cup Greek yogurt

1/2 cup chopped pistachios

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Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
In a separate bowl, beat the eggs, melted butter, Greek yogurt, and rosewater together until smooth.
Pour the wet mixture into the dry ingredients and mix until just combined.
Fold in the chopped pistachios.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes, then transfer to a wire rack to cool completely.

Serve with powdered sugar or whipped cream. Can be made gluten-free by substituting the flour.