4 eggs

6 tablespoons of birch sugar, erythrol

1 teaspoon vanilla extract

1 tablespoon lemon juice

zest from 1 lemon

1 teaspoon rose water

a few drops almond extract

2 cups ground almonds

1 teaspoon of baking powder

pinch of salt

4 tbs grapeseed oil


optional: poached quince with cinanmon and lemon, cut into slices plus butter


for decoration: rosebuds dried, black sesame, pistachios, slivered almonds, mint leaves, pomegranate arils

What I liked about this cake is the name: Persian Love Cake. But what is more interesting is the taste combination. Rose water, almonds, pistachios and lemon make this cake taste truly intoxicating. Truly Middle eastern taste. I love it so much that I try to make it quite often, everytime looking for a way to make it even better. I am baking mine cake upside down with poached quince on the bottom, yet another quintesential Middle Eastern taste. Quince ensures another layer of taste. But if you do not have the quince, the cake itself is just perfect.

Rose water may be bought is good delicatessen, I use the original stuff, as am lucky that my friends travelled to Iran and brought me a bottle of this delicious ingredient.


Split the eggs. Whip the whites until stiff, put aside. In another bowl beat the egg yolks with erythrol, vanilla, lemon juice and zest, rosewater, almond extract and salt, until pale in color and triple in volume. Add almond flour, baking powder and oil and stir gently until everything is combined. At the end add the whipped whites in three portions gently adding that the whites do not collapse. Line the baking tin with parchment paper, smear some butter in the bottom and place the quince slices decoratively in the bottom. Place the batter on top of the quince and bake in the oven and  325F for 45-50 minutes, or until toothpick inserted in cake will come out dry.

Sprinkle with powdered sugar before serving and decorate with pomegranate arils, mint, rose petals, pistachios.

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