Nigella’s Persian Love Cake is a beautifully fragrant and rich dessert that blends the flavors of the Middle East. It’s an aromatic cake made with ground almonds, pistachios, and a hint of rosewater, giving it a distinct taste and texture.
What is Nigella Persian Love Cake?
Nigella’s Persian Love Cake is a moist, fragrant dessert made with a blend of ground almonds, rosewater, cardamom, and pistachios. It’s known for its floral aroma and rich texture, offering a unique taste of Persian-inspired flavors.
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Why This Recipe Is a Must-Try
- Exotic Flavors: The combination of rosewater, pistachios, and cardamom gives this cake an irresistible Middle Eastern touch.
- Rich and Moist Texture: Ground almonds provide a moist, tender crumb that melts in your mouth.
- Perfect for Special Occasions: With its elegant appearance and luxurious flavors, this cake is ideal for celebrations and festive gatherings.
- Easy to Make: Despite its sophisticated look, the recipe is straightforward and easy to follow.
- Gluten-Free Option: The use of almond flour makes this cake naturally gluten-free, perfect for those with dietary restrictions.
Nigella Persian Love Cake Ingredients
- 200g unsalted butter, softened
- 200g sugar
- 4 large eggs
- 200g ground almonds (almond flour)
- 100g plain flour (or gluten-free flour if preferred)
- 2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 1 tablespoon rosewater
- 100g chopped pistachios (plus extra for garnish)
- Zest of 1 lemon
- 2 tablespoons natural yogurt
For the Glaze:
- 100g powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon rosewater
- Edible rose petals for decoration (optional)
Instructions to Prepare Nigella Persian Love Cake
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 160°C (320°F). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.
3. Add the Eggs and Flavorings
Add the eggs, one at a time, beating well after each addition. Stir in the rosewater and lemon zest, giving the batter a fragrant aroma.
4. Incorporate the Dry Ingredients
In a separate bowl, whisk together the ground almonds, plain flour, baking powder, and ground cardamom. Gradually fold the dry ingredients into the wet mixture.
5. Add Pistachios and Yogurt
Stir in the chopped pistachios and yogurt until just combined. Be careful not to overmix the batter to keep the cake light and airy.
6. Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the cake browns too quickly, cover it with foil halfway through baking.
7. Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
8. Prepare the Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and rosewater until smooth. Drizzle the glaze over the cooled cake.
9. Garnish and Serve
Sprinkle extra chopped pistachios and edible rose petals on top for a beautiful finishing touch. Slice and serve the cake.
What to Serve with Nigella Persian Love Cake
- With Tea: This cake pairs beautifully with a cup of fragrant herbal tea like chamomile or mint.
- Top with Whipped Cream: Add a dollop of lightly sweetened whipped cream for extra indulgence.
- Fresh Berries: Serve alongside fresh raspberries or strawberries to balance the richness.
- With Greek Yogurt: A spoonful of thick Greek yogurt adds a tangy contrast to the sweet flavors.
- Saffron Ice Cream: For a Middle Eastern flair, serve with saffron or rosewater-flavored ice cream.
Expert Tips for Mastering Nigella Persian Love Cake
- Use Fresh Spices: Freshly ground cardamom will enhance the flavor significantly, so opt for whole pods that you grind yourself if possible.
- Don’t Overmix the Batter: Once you add the flour and ground almonds, mix just until combined to avoid a dense cake.
- Adjust Sweetness of Glaze: If you prefer a less sweet glaze, reduce the amount of powdered sugar slightly or add a bit more lemon juice for balance.
- Use Edible Rose Petals: Ensure you use edible rose petals for garnish, as regular roses may have been treated with chemicals.
- Let the Cake Rest: This cake improves in flavor the next day, so if you can, let it rest for a few hours or overnight before serving.
Variations of Nigella Persian Love Cake
- Use Orange Zest: Swap the lemon zest for orange zest for a warmer citrus flavor.
- Add Saffron: Infuse the cake with a few strands of saffron for an even more luxurious touch.
- Gluten-Free Option: Replace the plain flour with more almond flour or a gluten-free flour blend to make it gluten-free.
- Incorporate Rosewater Cream: Serve with rosewater-infused whipped cream for an extra floral note.
- Add White Chocolate: Fold in white chocolate chips for a sweet surprise in each bite.
How to Store Leftover Nigella Persian Love Cake?
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerate: If you want to keep it longer, refrigerate the cake for up to 5 days. Just bring it to room temperature before serving.
How to Reheat Nigella Persian Love Cake Leftovers?
- Microwave: Reheat slices in the microwave for 20-30 seconds to enjoy warm.
- Oven Reheat: Warm the whole cake or individual slices in the oven at 160°C (320°F) for about 10 minutes.
- Serve Cold: This cake can also be enjoyed cold straight from the fridge.
- Toaster Oven Option: Reheat individual slices in a toaster oven for a slightly crisp exterior.
- Room Temperature Serving: You can serve this cake at room temperature for the best texture and flavor.
Nutrition Value (per serving)
- Calories: 350
- Protein: 7g
- Carbohydrates: 32g
- Fat: 22g
- Fiber: 3g
- Sugar: 25g
Final Words
Nigella’s Persian Love Cake is a delightful fusion of rich flavors and fragrant spices, perfect for any occasion. The balance of floral rosewater, nutty pistachios, and the sweetness of the glaze makes this cake an unforgettable dessert. Try it for your next celebration or simply enjoy a slice with a cup of tea!
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Nigella Persian Love Cake
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Description
Nigella’s Persian Love Cake is a moist, fragrant dessert made with a blend of ground almonds, rosewater, cardamom, and pistachios. It’s known for its floral aroma and rich texture, offering a unique taste of Persian-inspired flavors.
Ingredients
- 200g unsalted butter, softened
- 200g sugar
- 4 large eggs
- 200g ground almonds (almond flour)
- 100g plain flour (or gluten-free flour if preferred)
- 2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 1 tablespoon rosewater
- 100g chopped pistachios (plus extra for garnish)
- Zest of 1 lemon
- 2 tablespoons natural yogurt
For the Glaze:
- 100g powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon rosewater
- Edible rose petals for decoration (optional)
Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 160°C (320°F). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.
3. Add the Eggs and Flavorings
Add the eggs, one at a time, beating well after each addition. Stir in the rosewater and lemon zest, giving the batter a fragrant aroma.
4. Incorporate the Dry Ingredients
In a separate bowl, whisk together the ground almonds, plain flour, baking powder, and ground cardamom. Gradually fold the dry ingredients into the wet mixture.
5. Add Pistachios and Yogurt
Stir in the chopped pistachios and yogurt until just combined. Be careful not to overmix the batter to keep the cake light and airy.
6. Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the cake browns too quickly, cover it with foil halfway through baking.
7. Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
8. Prepare the Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and rosewater until smooth. Drizzle the glaze over the cooled cake.
9. Garnish and Serve
Sprinkle extra chopped pistachios and edible rose petals on top for a beautiful finishing touch. Slice and serve the cake.
