At Open Kitchen, food is how we connect, share stories, and celebrate the richness of diverse cultures. Each month, our Program Manager Ricarda, a passionate and talented baker, creates a special cake that embodies this spirit of connection and creativity. Now, we’re excited to share these delicious recipes with you! Each cake has its own unique story and inspiration, reflecting the diverse flavours and traditions that shape our community. Every month, we share a new recipe. This month it’s the Persian Love Cake!
I came across a version of this recipe on one of the many baking accounts that I follow on Social Media because baking is one of the only things keeping me sane right now.
The exact origin of this cake is unclear but the story seems to take us back to Portuguese colonialists bringing a version of their Bolo di Amor, a semolina cake, to Sri Lanka where it became a firm staple around Christmas time. From there, traveling along the Silk Route, the cake made it to Iran. Which is where the pistachios and rose water were added to the mix. According to the legend a young Iranian woman fell in love with a prince and wanted to win his affections by baking this beautiful cake infused with these alluring flavours. And trust me, when you have tried baking this yourself, you’ll see why I think there is some truth to the legend.
The first time I baked it was in Jordan, when I ‘lived’ there with my child for a few months earlier this year. A close friend held a small gathering in his beautiful house in Jabal Amman overlooking downtown and most of the city. We got together over molokhia and music, drank tea and talked about life, love and everything else. My child fell asleep in my arms as people were playing the guitar and tabla and then there was the cake! Every mouthful was like a little confirmation of the love and care we share for each other.
And now we’re in the kitchen at Refugio in Berlin. Gathered around the big table in Mahmoud and Eyad’s kitchen, Andl chopping pistachios. Again, drinking tea, listening to music and talking to each other about the things that really matter.
I have always baked this cake for these moments filled with love, in Jordan, my child’s last day at Kindergarten, and today. A gray November day in Berlin while humanity is collectively going through some very heavy times. But we are here, with so much love for each other.
I have adapted the recipe I found on the blog somewhat because more pistachios and spices are always the way to go.
Other than that, it’s a relatively simple cake that’s easy to make. The flavours mingle beautifully and invite you to sit and enjoy them with a cup of tea and the people you care about the most.
Persian Love Cake
Cake
125g flour
1 tsp baking powder
200g pistachios, finely chopped
2 tsp ground cardamom
120g unsalted butter, at room temperature
150g granulated sugar
1 orange, zest only
2 eggs
2 tbsp rose water (get the best quality that you can find. It’ll make a difference)
60ml greek yoghurt
60ml milk (I used almond milk for a more nutty flavour, but any milk will do)
Rose Cream Cheese Glaze
60g unsalted butter, room temperature
120g icing sugar
115g cream cheese, at room temperature
1 tsp rosewater
1 small drop pink/red food colouring
To Decorate
50g pistachio, coarsely chopped
3 tbsp rose petals
Make the Cake
Preheat the oven to 165°C and line a round cake tine with baking paper.
In a small bowl, mix the flour, baking powder, pistachios and cardamom. Set aside.
In a large mixing bowl, beat the butter, sugar and orange zest together until light and fluffy.
Add in the eggs one at a time, mixing well after each addition. Gently fold in the flour mixture, the rose water, yoghurt and milk until well combined. Make sure not to overmix though.
Pour the batter into the cake tin and bake for about 45-50 minutes until a skewer, toothpick or knife inserted into the middle of the cake comes out clean.
Leave to cool in the tin for about 10 minutes and then remove it from the tin to cool completely.
Make the Rose Cream Cheese Glaze
While the cake is cooling, place the first four ingredients into a medium sized mixing bowl and mix until smooth and flowy. If it’s too thick you can add some milk, or even squeeze some juice from the orange that you used for the zest in the cake. If it’s too runny, add more icing sugar. Once you have reached your desired consistency, add the drops of food colouring and mix in well.
Assemble
Once the cake has cooled, drizzle with the glaze, smoothing it out to the edge of the cake and letting it drip over slightly. Once set slightly, decorate with the chopped pistachios and rose petals and share the love!