Persian Love Cake

When people ask me what my favorite thing at the Bakehouse is, this might just be it. It took me months to perfect this recipe, and I’m so excited to finally share it with you. While there are many versions of Persian Love Cake out there, this one stands out. It’s complex, not overly sweet, and stays wonderfully moist all day long. We sell these cakes both whole and by the slice, and they’re always a hit.

The secret ingredients? Toasted ground oats and almond paste. They give the cake a unique depth of flavor. The bright raspberries add a delightful tartness, while the turmeric offers a mellow, exotic undertone. This cake isn’t just for breakfast—it’s perfect for any brunch I host, or any occasion where you want to impress.

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Chill Time: Overnight

Gear:

• 9” cake pan, sprayed with non-stick spray and lined with parchment paper

• Prep Tip: Make a day before and chill overnight for best results.

Ingredients

For the Almond Paste (if you can’t find it in stores):

• ¾ cup almond flour

• ¾ cup powdered sugar

• ½ Tbsp egg white

• ¼ tsp salt

• 1 tsp almond extract

For the Cake:

• 1 ½ cups toasted oat flour (toast oats and grind into a fine flour)

• 1 cup sugar

• 1 cup almond flour

• ¾ cup almond paste (see recipe above)

• 1 cup melted butter

• 4 eggs

• ½ tsp salt

• 2 tsp rosewater

• 2 tsp turmeric

• 2 cups frozen raspberries

Instructions:

1. Make Almond Paste: In a food processor, combine almond flour, powdered sugar, egg white, salt, and almond extract. Process until a paste forms, and continue processing until the mixture comes together like dough. Wrap tightly in plastic wrap and set aside.

2. Preheat the Oven: Preheat the oven to 325°F (165°C).

3. Mix the Cake Batter: In a stand mixer with a paddle attachment, cream the almond paste and sugar together until smooth. Add the eggs, one at a time, mixing until the mixture becomes creamy and smooth with no lumps.

4. Add the almond flour, oat flour, salt, rosewater, and turmeric, mixing until fully combined. Slowly drizzle in the melted butter, folding until the batter is smooth. Gently fold in the frozen raspberries.

5. Prepare the Pan: Scrape the batter into the prepared 9-inch cake pan. Top with oats, sliced almonds, and a sprinkle of sugar.

6. Bake: Bake for approximately 1 hour and 15 minutes, or until the cake is slightly puffed in the middle and a toothpick inserted comes out clean.

7. Cool: Allow the cake to cool overnight for the best flavor.

8. Serve: Top with rose petals before serving for an elegant finishing touch.