At the end of the Middle Eastern Feast Dinner Party, after you’ve enjoyed a spicy Ginger Rogers cocktail and a meal full of rich and bright flavors, you’ll need a dessert that can hold its own. This Persian Love Cake does the trick. I certainly didn’t invent this one, but I definitely claim to have made a few improvements to the original. Here, the chemistry remains largely unaltered, but the flavor has more depth and the rose is more pronounced. Also, I simplify the decorations. A scattering of pomegranate seeds is sufficient. When I have time, I sometimes candy some of the geranium leaves you’ll notice throughout my recipes or ask my florist to order organic roses that I can scatter over the cake, but let’s be honest, that isn’t all that realistic, and the Persian Love Cake is dramatic and gorgeous all on its own.

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Cardamom Rose Petal Cake

Persian Love Cake is a spiced rose petal and cardamom batter that's light and moist topped with saffron whipped cream for a very special dessert.

Prep Time10

Cook Time20

Total Time30

Servings: 12

Author: Barrett Bridenhagen

Ingredients

1 cup cake flour
9 tablespoons sugar
1 ½ teaspoons baking powder
¼ teaspoon salt I like sea salt
3 large eggs separated
¼ cup canola oil
1 teaspoon grated lemon peel
½ teaspoon ground cardamom
½ cup rose petal spread you can find it at an Indian grocery store
Saffron Cream Frosting

Instructions

Preheat oven to 325° F. You need two 8-inch-diameter cake pans with 1½-inch-high sides. Prepare the pans with spray oil or butter.
Beat 2 tablespoons sugar and the rose petal spread until the paste breaks down and becomes smooth.
Beat in yolks, oil, lemon peel, and cardamom.
Add flour, baking powder and salt and beat until just smooth. Do not over beat.
In a separate bowl, beat egg whites until soft peaks form. Gradually add 7 tablespoons sugar; beat until whites resemble thick marshmallow fluff.
Fold whites into batter gradually and gently.
Divide batter between prepared pans.
Bake until cakes are golden and tester inserted into center comes out clean, about 20 minutes. Cool in pans on racks 15 minutes. Turn out and cool completely.
Place one cake layer on your serving plate. Spread with a little less than half of the frosting.
Top with second cake layer.
Spread remaining frosting over top and sides of cake.
Chill at least 1 hour and up to 6 hours.
Garnish with pomegranate kernels when you serve it if you aren't up for making sugared rose petals, or can't find edible petals.