Persian Love Cake (Rose, Cardamom and Orange Almond Cake)
A moist ground almond cake scented with cardamom, saffron and orange, soaked in a light rose icing.
- Time1 hr
- LevelEasy
- Costabout £0.58 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.
- 2
Mix the ground almonds, polenta, baking powder and cardamom in a bowl.
- 3
Beat the butter and caster sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, then stir in the orange zest and the saffron water.
3 min - 4
Fold in the dry mix to make a soft batter. Spoon into the tin and level the top.
- 5
Bake for 35 minutes, until golden and a skewer comes out clean. Cool in the tin for 15 minutes, then turn out onto a rack.
35 min - 6
Mix the icing sugar with 2 tablespoons of orange juice and the rose water to a thick, runny icing. Spoon over the cooled cake and scatter with the rose petals.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.