Persian Love Cake with a Black Tea Drizzle

Looking for a unique and flavorful dessert that's perfect for any romantic occasion? Look no further than this Persian Love Cake recipe! Made with fragrant rose, aromatic cardamom, and luxurious saffron, this cake is sure to impress. And with a delicious black tea drizzle to top it off, every bite is a true delight. Whether you're looking to impress a special someone or simply treat yourself to something sweet, this recipe is sure to satisfy. So grab your apron and get ready to whip up a dessert that's as beautiful as it is delicious!

How to Make a Persian Love Cake

A traditional Iranian cake made with rose, cardamom and a delicious black tea drizzle

Why is it Called a Persian Love Cake?

There are different stories behind the origin of the name "Persian Love Cake". One popular story is that the cake is called a "love cake" because of the ingredients used, which are said to have aphrodisiac properties. For example, rosewater is known for its romantic and calming qualities, while cardamom and saffron are believed to be aphrodisiacs. The cake is also said to be traditionally served to show love and affection to guests and loved ones.

Another story behind the name suggests that a young woman baked the cake to win the heart of a Persian prince. The cake's sweet and aromatic flavors were said to have charmed the prince, and he fell in love with the young woman.

Regardless of the origin of the name, the Persian Love Cake has become a beloved dessert in many cultures. Its unique blend of fragrant spices, floral notes, and sweet flavors make it a delightful treat for any occasion.

If you love the flavours of black tea, rose and cardamom, you may also love this Persian love buns recipe with black tea, rose and cardamom.

What is a Persian Love Cake Made Of?

A traditional Persian Love Cake is made of a blend of aromatic spices and fragrant ingredients that give it a unique and delicious flavor. The cake typically includes ingredients such as rosewater, cardamom, saffron, almond flour, eggs, and sugar.

Once the cake is baked and cooled, it is usually topped with a drizzle of sweet syrup or a dusting of powdered sugar.

Overall, the combination of fragrant spices and floral flavors makes the Persian Love Cake a unique and delicious dessert that is perfect for any occasion.

Read more: How to make tea around the world

What Tea Pairs Well With a Persian Love Cake?

When it comes to pairing tea with the flavors of a Persian Love Cake, there are a few different options that work well.

One popular choice is to serve the cake with a cup of traditional Persian tea, which is typically a black tea that is brewed strong and often flavored with cardamom or other spices. This type of tea pairs well with the fragrant and spicy flavors of the cake and helps to balance out the sweetness.

Another option is to pair the cake with a cup of rose tea, which complements the rosewater used in the cake. Rose tea is typically made by steeping dried rose petals in hot water and has a delicate floral flavor that works well with the cake's flavors.

Finally, you could also consider serving the cake with a cup of saffron-infused tea, which complements the saffron used in the cake. Saffron tea is typically made by steeping saffron threads in hot water and has a slightly sweet and earthy flavor that works well with the cake's flavors.

Ultimately, the choice of tea will depend on personal preference and availability. However, choosing a tea that complements the flavors of the cake can help to enhance the overall experience of enjoying this delicious dessert.

Which Rose Water is Best for Using in Cakes?

When it comes to choosing rose water for use in cakes such as Persian Love Cake, it's important to choose a high-quality rose water that is specifically intended for culinary use.

There are many different brands of rose water available, so it's a good idea to read the label carefully to ensure that the product is made from natural ingredients and does not contain any additives or artificial flavors.

Ultimately, the choice of rose water will depend on personal preference and availability in your area. However, it's important to choose a high-quality product to ensure that your Persian Love Cake has the best possible flavor and aroma.

The taste of rose water is strong. I use a tablespoon in the cake plus a tablespoon in the icing. If you find rose water too overpowering, reduce the amount to taste. Start with about half and work your way up.

Tips for Making This Persian Love Cake

Here are some top tips to keep in mind when making a Persian Love Cake:

1. Use high-quality ingredients: Since the cake relies on the flavors of the aromatic spices and fragrant ingredients, it's important to use high-quality ingredients to ensure the best possible flavor.

2. Be careful not to overmix the batter: Overmixing the batter can cause the cake to become dense and tough. Be sure to mix just until the ingredients are combined, and then stop.

3. Almond flour: Almond flour is typically used in Persian Love Cake, as it gives the cake a light and moist texture. Be sure to use blanched almond flour for the best results.

4. Don't skimp on the rosewater: The rosewater is a key ingredient in Persian Love Cake, so be sure to use enough to give the cake its distinctive floral flavor. Be careful not to use too much, however, as this can cause the cake to taste too perfumy.

5. Let the cake cool completely before serving: Persian Love Cake is best served at room temperature, so be sure to let it cool completely before serving. This will also help the cake to set and develop its flavors.

6. Add a drizzle of black tea syrup: A traditional Persian Love Cake is often served with a drizzle of sweet syrup made from black tea, honey, and orange juice. This adds an extra layer of flavor and sweetness to the cake.

7. Decorate with chopped pistachios or rose petals: To add a beautiful touch to your Persian Love Cake, consider decorating it with chopped pistachios or edible rose petals.

By following these tips, you can create a delicious and authentic Persian Love Cake that is sure to impress your guests.

How to Make my Persian Love Cake From Scratch

INGREDIENTS (Serves 12)

For the Cake

• 1 cup (225g) of butter

• 1 cup (200g) of caster sugar

• 4 eggs

• Juice from 1 orange plus the zest

• 1 tablespoon of rose water

• 1 cup (125g) of plain/all purpose flour

• 2.5 cups (250g) of ground almonds

• 1 teaspoon of cardamom

• 1 teaspoon of baking powder

• 1 teaspoon of baking soda

• Pinch of salt

For the Tea Drizzle

• 3/4 cups (250g) of honey

• 3/4 cups (6fl oz) of orange juice

• 4 teaspoons of black tea (or 4 tea bags)

• Pinch of saffron

For the Icing - Optional

• 1 cup (125g) of icing sugar/powdered sugar

• 1 tablespoon of rose water

For the Topping - Optional

• Chopped pistachio nuts

• Sprinkle of edible rose petals

METHOD

• Preheat the oven to 350*F/180*C/Gas Mark 4 and line a cake tin with parchment paper.

• Cream together the butter and sugar before adding the eggs, one at a time.

• Mix in the orange juice, orange zest and rose water.

• Next, add the dry ingredients: flour, ground almonds, cardamom, baking powder, baking soda and salt.

• Pour into your lined cake tin and bake in the oven for for 45-55 minutes. Check the cake after 45 minutes with an inserted tooth pick. The cake should be golden brown and springy to touch. If it’s browning too quickly, cover with foil and bake for the remaining time.

• While the cake is baking, make the drizzle. Place a small saucepan over a medium heat and add the honey and orange juice. Keep stirring for around ten minutes until the mixture is well combined, starting to bubble and turning syrupy-caramel like.

• Remove from the heat, add the black tea and saffron and set aside for 10-15 minutes to infuse. Remove the leaves with a strainer or sift and set aside for the cake. If the mixture gets cold too quickly, warm it back up so that the leaves can be easily removed.

• Once to cake is ready, poke lots of holes on top with a fork or tooth pick and pour the drizzle over the warm cake. Leave the cake to cool completely before removing it from the tin.

• Once the cake has cooled completely, make the icing. This is optional but it does make the cake extra indulgent and extra pretty too.

• Mix together the icing sugar and the rose water. If its too thick add a few drops of cold water at a time until the desired consistency is reached.

• Sprinkle a good helping of chopped pistachios on top with a fluttering of edible rose petals and enjoy with a cup of traditional Iranian tea :)

Read More Tea Infused Cake Recipes

• Sultana and Pecan Tea Cake

• Lady Grey Tea Lemon Drizzle Cake

• Upside Down Blueberry and Matcha Cake