Exploring the Origins of the Persian Love Cake
The Persian Love Cake is a dessert shrouded in rich legends and romantic tales, each with its own unique charm. One popular theory traces its roots to a Portuguese dessert known as “Bolo di Amor,” or Portuguese Love Cake. According to this story, the cake recipe was brought to Sri Lanka during the 16th century. Over time, it evolved into a semolina-based cake, commonly enjoyed during the Christmas season in Sri Lankan households.
Another tale speaks of a young Persian woman who fell deeply in love with a prince. To win his heart, she baked a cake infused with fragrant spices and rosewater, hoping the magical blend of flavours would cast a spell over him. This story highlights the cake’s connection to love, desire, and the enchanting allure of aromatic spices.
Yet another version of the story suggests that a French chef or baker attempted to woo a Persian woman through the art of baking. He crafted a cake with a complex blend of spices and floral notes, aiming to impress and win her affection.
Despite these captivating stories, the true origin of the Persian Love Cake seems to be unrelated to Persia itself. Instead, its name is thought to reflect the intense aromatic flavours that define it. Traditional Persian baking is known for using rosewater, saffron, pistachio, orange blossom, lemon, cardamom, and other floral scents—elements that are deeply embedded in Middle Eastern culinary traditions. These flavours transitioned from cookies to cakes over time, carrying forward the rich, fragrant palate.
One authentic explanation for the name “Persian Love Cake” lies in the cultural use of rosewater. Historically, rosewater served as a popular perfume before it became a flavouring agent in food, as manufactured perfumes were not yet common. When couples met during courtship, the scent of rosewater was often present, symbolising romance and connection. The distinct rosewater flavour in the cake is thought to evoke memories of those early romantic encounters, lending the cake its romantic name.
Which version of the theories behind this decadent love cake resonates with you the most?
Here’s my recipe for this gorgeous Persian love cake
Ingredients:
Sponge
- 60g pistachio nuts, unsalted, shelled
- ½ tsp ground cardamom
- 250g blanched almonds
- 1 lemon, thin peelings of skin
- 150g light brown sugar
- 200g unsalted butter, soft, plus extra for greasing
- 4 medium eggs
- 100g plain flour
- 1 tsp baking powder
- 2 tsp rosewater
- 1 pinch fine sea salt
Syrup
- 40g lemon juice
- 30g light brown sugar
Icing and Decoration
- 200g mascarpone
- 40g icing sugar
- ½ tsp rosewater
- edible rose petals and
- crushed pistachio nuts
Method
Sponge
- Preheat oven to 160°C. Grease and line base of a round cake tin (20 cm).
- Roughly chop the pistachios.
- Transfer to a bowl, remove 2 Tbsp of larger chunks to a smaller bowl then set both aside.
- Grind the cardamom and almonds and set aside.
- Grind lemon peel and 30 g sugar
- Add butter and remaining 120 g sugar then cream
- Add eggs and mix
- Add flour, reserved almond mixture, baking powder, rosewater and salt then mix
- Add large bowl of reserved chopped pistachios and mix
- Transfer to prepared tin then bake for 40-50 minutes (170°C) until a skewer inserted in centre comes out clean.
- Leave cake to stand for 5 minutes in tin. Meanwhile, make syrup
Syrup
- Place lemon juice and sugar in a pot and heat until it comes a syrup
- Poke holes in the cake surface using a cocktail stick.
- Drizzle syrup over cake, allowing it to seep into the holes then leave to cool.
- Once cool, remove from tin and transfer to a serving plate.
Icing and Decoration
- Place mascarpone, icing sugar and rosewater in mixing bowl then mix
- Once mixed whisk the mixture until soft peaks form, avoiding over-whipping. Spoon over cake surface.
- Garnish with a sprinkling of reserved chopped pistachios and edible rose petals before serving
