Persian Love Cake

Persian Love Cake

Total: 1 hr 30 min. | Active: 45 min.
Nutritional value / piece: 459 kcal
, Fat: 29 g
, Carbohydrate: 39 g
, Protein: 8 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g butter, soft
150 g sugar
4 eggs
12 cardamom pods
275 g ground almonds
100 g white flour
1 tsp baking powder
1 pinch salt
1 organic lemon, use grated zest and juice
1 tbsp rose water (Coop Vitality pharmacies)

Rose water syrup for drizzling

1 organic lemon, only 1/2 of the juice, set aside the rest of the juice
½ tsp rose water (Coop Vitality pharmacies)
2 tbsp finest sugar


200 g icing sugar
2 tbsp water
2 tbsp unsalted, shelled pistachios, coarsely chopped
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One springform pan (approx. 22 cm in diameter), base lined with baking paper, sides greased

How it's done

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Place the butter and sugar in a bowl, mix using the whisk on a hand mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Break open the cardamom pods, remove the pods, finely crush the seeds using a mortar and pestle, mix with the almonds and all the other ingredients up to and including the salt. Mix the lemon zest, lemon juice, rose water and almond mixture into the egg mixture, transfer the batter to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 160°C. Remove from the oven, place on a cooling rack.

Rose water syrup for drizzling

Heat the lemon juice, rose water and sugar in a small pan, stirring until the sugar has dissolved. Prick the cake several times with a wooden skewer, drizzle with the warm syrup, leave to cool in the tin. Remove the cake from the tin.


In a bowl, combine the icing sugar and water with the reserved lemon juice to make a thick icing, spread on top of the cake, top with the pistachios, leave to dry.

Good to know
Tip: Scatter 2 tsp of edible flowers over the cake along with the pistachios.
Note: Rose water is available from Coop Vitality pharmacies.

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