What ingredients give Persian Orange Cake its unique flavor?

Persian Orange Cake gets its distinctive taste from a blend of fresh orange juice and zest, fragrant rose water, and ground almonds. The orange provides a bright citrus flavor, while rose water adds a subtle floral note common in Persian desserts. Almond flour enriches the texture, making the cake moist and tender. Together, these ingredients create a balanced and aromatic cake that stands out from traditional orange cakes.

Can I make Persian Orange Cake gluten-free?

Yes, Persian Orange Cake can easily be made gluten-free by substituting all-purpose flour with an equal amount of almond flour or a gluten-free flour blend. Almond flour not only makes the cake safe for those avoiding gluten but also complements the cake’s nutty flavor. Be sure to check that other ingredients, such as baking powder, are gluten-free as well.

How long does Persian Orange Cake stay fresh, and how should I store it?

Persian Orange Cake stays fresh for about 3 to 4 days when stored properly. To maintain its moisture and flavor, keep the cake in an airtight container at room temperature. If you need to store it longer, wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the cake at room temperature before serving for best taste and texture.

Are rose petals safe to use as a cake decoration?

Yes, edible rose petals are safe and commonly used to decorate Persian Orange Cake. Choose pesticide-free, fragrant rose petals from varieties known for their mild, sweet flavor. Fresh or dried petals can be sprinkled on top to add a delicate aroma and enhance presentation. If rose petals aren’t available, a light dusting of powdered sugar or slivered almonds makes a beautiful alternative.

What makes Persian Orange Cake different from regular orange cake recipes?

Unlike typical orange cakes, Persian Orange Cake incorporates rose water and almond flour, which contribute to its unique floral aroma and moist, tender crumb. Additionally, the almond flour adds a rich texture, while the rose water complements the bright orange flavor with a subtle floral essence. These ingredients reflect traditional Persian dessert flavors and give the cake a distinct cultural twist.

Persian Orange Cake Recipe With Saffron And Cardamom Flavors

Name: Persian Orange Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Persian
Ingredients: – 1/2 cup Butter or ghee; – 2 tablespoons Oil; – 1 1/2 cups Sugar; – 1 teaspoon Orange zest; – 1 teaspoon Ground cardamom; – 4 Eggs (room temperature); – 1 cup Buttermilk (or substitute: 1 tablespoon vinegar or lemon juice + 1 cup milk, allowed to curdle); – 1 tablespoon Rose water; – 2 1/3 cups Almond flour; – 1 1/2 cups All-purpose flour; – 2 teaspoons Baking powder; – 1 teaspoon Baking soda; – 1 teaspoon Salt; – 3 tablespoons Sliced almonds (optional, for syrup version only); – 1/2 cup Honey; – 1/3 cup Orange juice; – 1 teaspoon Orange zest; – 1 tablespoon Rose water or orange water; – 1/4 teaspoon Ground saffron; – 1/4 cup Chopped pistachios; – 1 1/2 cups Powdered sugar; – 4 1/2 teaspoons Whole milk; – 1 tablespoon Rose water or orange water; – 1/2 teaspoon Lemon or orange zest (optional); – 2 tablespoons Edible rose petals; – 1/4 cup Chopped pistachios

Description

🌹 Persian Love Cake blends fragrant saffron and cardamom for a uniquely aromatic and moist dessert experience.
🍰 This elegant cake combines almond flour and rose water to offer rich flavors perfect for special occasions or heartfelt gifting.

Ingredients

– 1/2 cup Butter or ghee

– 2 tablespoons Oil

– 1 1/2 cups Sugar

– 1 teaspoon Orange zest

– 1 teaspoon Ground cardamom

– 4 Eggs (room temperature)

– 1 cup Buttermilk (or substitute: 1 tablespoon vinegar or lemon juice + 1 cup milk, allowed to curdle)

– 1 tablespoon Rose water

– 2 1/3 cups Almond flour

– 1 1/2 cups All-purpose flour

– 2 teaspoons Baking powder

– 1 teaspoon Baking soda

– 1 teaspoon Salt

– 3 tablespoons Sliced almonds (optional, for syrup version only)

– 1/2 cup Honey

– 1/3 cup Orange juice

– 1 teaspoon Orange zest

– 1 tablespoon Rose water or orange water

– 1/4 teaspoon Ground saffron

– 1/4 cup Chopped pistachios

– 1 1/2 cups Powdered sugar

– 4 1/2 teaspoons Whole milk

– 1 tablespoon Rose water or orange water

– 1/2 teaspoon Lemon or orange zest (optional)

– 2 tablespoons Edible rose petals

– 1/4 cup Chopped pistachios

Instructions

1-Preheat oven to 350°F. Grease a 10-inch springform pan and line the bottom with parchment paper to ensure your cake releases easily.

2-Beat wet ingredients (butter or ghee, oil, sugar, orange zest, ground cardamom, eggs, buttermilk, and rose water) until creamy. This step mixes everything smoothly and infuses that wonderful flavor.

3-Whisk dry ingredients (almond flour, all-purpose flour, baking powder, baking soda, and salt). Make a well in the center to help combine things evenly.

4-Fold half the wet ingredients into the dry ingredients, then add the remaining wet mixture and stir until just smooth. Be careful not to over-mix, as that keeps the cake light and tender.

5-Pour the batter into the prepared pan, tap it gently to smooth the top and remove any air bubbles for an even bake.

6-Sprinkle sliced almonds on top only if you’re going for the syrup version it adds a nice crunch.

7-Bake for 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let it cool a bit before moving on.

8-For the syrup: Grind saffron with a pinch of sugar, mix it with rose water, then heat honey, orange juice, and zest until it boils. Simmer for 5 minutes, stir in the saffron mixture and pistachios, poke holes in the warm cake, and pour the syrup over it. Let it soak for 2-3 hours before adding rose petals and nuts for decoration.

9-For the icing: Mix powdered sugar, milk, zest (if using), and rose water or orange water until smooth. Spread it over the cooled cake and top with rose petals and pistachios. If the icing is too thick, microwave it briefly to make it easier to work with.

Notes

🍳 Use ghee instead of butter for a richer flavor.
🥚 Ensure eggs are at room temperature for better mixing.
🌸 Pour syrup over warm cake but apply icing only when cake is cooled.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Persian

Keywords: Persian cake, Saffron cake, Cardamom dessert, Almond flour cake