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Persian Love Cake with Almond Crust and Yogurt Filling Recipe

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4.1 from 2 reviews

This Persian Love Cake features a buttery almond flour crust filled with a creamy, yogurt-based filling infused with warm Middle Eastern flavors like cinnamon, vanilla, and orange blossom water. Gluten-free and beautifully decorated with pistachios and dried rose petals, this cake is elegant, rich, and perfect for special occasions or delightful teatime treats.

  • Total Time: 6 hours 40 minutes
  • Yield: 10 servings

Ingredients

Crust

  • 4 1/3 cups almond flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup butter, room temperature
  • 1 teaspoon salt

Filling

  • 3 eggs, room temperature
  • 1 1/4 cup full-fat plain Greek yogurt, room temperature
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange blossom water

Topping

  • 1/2 cup shelled pistachios, roasted and unsalted
  • Food grade dried rose petals for decorating

Instructions

  1. Prep the Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper to ensure the cake releases easily after baking.
  2. Make the Crust: In a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, combine the almond flour, granulated sugar, brown sugar, butter, and salt. Beat on low speed until the mixture becomes crumbly. Press half of this crumb mixture evenly into the prepared pan to form the crust base.
  3. Prepare the Filling: Add the eggs, Greek yogurt, cinnamon, vanilla extract, and orange blossom water to the remaining crumb mixture. Beat on medium speed until smooth and fully incorporated.
  4. Assemble the Cake: Pour the creamy filling over the prepared crust in the pan, spreading it evenly.
  5. Bake: Place the cake in the fully preheated oven and bake for 1 hour and 30 minutes. The top should turn golden brown and the center will have a slight jiggle when done.
  6. Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack.
  7. Chill: Once cooled, refrigerate the cake for at least 4 hours or overnight to allow the filling to set properly.
  8. Decorate and Serve: Carefully remove the cake from the springform pan. Top with chopped roasted pistachios and scatter food-grade dried rose petals for a traditional and elegant finish. Slice and enjoy!

Notes

  • Use room temperature ingredients to ensure smooth mixing and even baking.
  • Make sure to line the springform pan with parchment to prevent sticking.
  • Chilling the cake overnight enhances the flavors and ensures the filling is firm.
  • This cake is naturally gluten-free thanks to almond flour.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Find it online: https://recipeteach.com/persian-love-cake-with-almond-crust-and-yogurt-filling-recipe/