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Persian love cake almond semolina cake

Persian Love Cake Almond Semolina Cake (Rose & Pistachio)

This Persian love cake is soft, fragrant, and gently sweet. Made with semolina, almond flour, rosewater, and cardamom, then soaked in light rose syrup and topped with pistachios. It’s moist, comforting, and perfect for celebrations or tea time.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup fine semolina
  • 1 cup almond flour
  • ¾ cup white sugar
  • ½ cup neutral oil or melted butter
  • 3 large eggs
  • ½ cup plain yogurt
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1 tablespoon rosewater
  • Pinch of salt
Rose Syrup
  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon rosewater
  • 2 lightly crushed cardamom pods
Topping
  • Slivered pistachios
  • Dried rose petals optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line the base.
  2. In a bowl, mix semolina, almond flour, baking powder, cardamom, and salt.
  3. In another bowl, whisk eggs and sugar until pale.
  4. Add oil, yogurt, and rosewater. Mix until smooth.
  5. Fold dry ingredients into wet ingredients. Batter will be thick.
  6. Pour batter into pan and smooth the top.
  7. Bake for 35–40 minutes until golden and a toothpick comes out clean.
  8. While baking, simmer sugar, water, and cardamom for 5 minutes.
  9. Remove syrup from heat and stir in rosewater.
  10. Poke holes in the warm cake and slowly pour syrup over it.
  11. Top with pistachios and rose petals. Rest 30 minutes before slicing.

Notes

This cake tastes even better the next day. The syrup keeps it moist, so don’t skip it. If you want less sweetness, reduce the syrup slightly. Serve with tea or plain yogurt for balance.