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.