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Moist Persian Love Cake Recipe with Pistachios and Rosewater Glaze Made Easy

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A tender, fragrant Persian love cake featuring finely ground pistachios and a delicate rosewater glaze, perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (75g) finely ground pistachios (unsalted)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons rosewater (for glaze)
  • 1–2 tablespoons warm water (for glaze)
  • 2 tablespoons chopped pistachios, toasted (for garnish)
  • Optional: edible rose petals or dried rosebuds (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 8-inch cake pan. Line the bottom with parchment paper.
  2. In a large bowl, sift together all-purpose flour, finely ground pistachios, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in whole milk, rosewater, and vanilla extract.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula until smooth and slightly thick.
  7. Pour batter into the prepared pan and tap lightly to release air bubbles.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Whisk powdered sugar with rosewater and warm water until smooth and slightly runny for the glaze.
  11. Drizzle the rosewater glaze evenly over the cooled cake.
  12. Sprinkle chopped toasted pistachios and optional edible rose petals on top.
  13. Let the glaze set for about 15 minutes before slicing.

Notes

Use room temperature ingredients for best results. Fold dry ingredients gently to avoid tough cake. Toast pistachios for enhanced flavor. Adjust glaze consistency with warm water or powdered sugar as needed. Store covered at room temperature for 2 days or refrigerated for up to 5 days. Can be made gluten-free or vegan with substitutions.

Nutrition

Keywords: Persian love cake, pistachio cake, rosewater glaze, moist cake, Persian dessert, nutty cake, floral glaze

Find it online: https://tomyumy.com/moist-persian-love-cake-recipe-with-pistachios-and-rosewater-glaze-made-easy/