Khensani’s Persian Love Cake

Khensani's Persian Love Cake

Recipe by Khensani Peters
See more of Khensani’s creations:

1½ cup all purpose flour
1/2 cups almond flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cardamom
125g  unsalted butter, softened at room temperature
3 tablespoons canola oil
3 XL large eggs, room temperature
1 cup sugar
1 tsp lemon or lime zest
1 cup buttermilk
2 tsp rosewater
1 tsp vanilla extract

250g cream cheese
125 butter
125 icing sugar
1 tsp vanilla extract
1 tsp saffron


Preheat your oven to 180°C.

Grease and line an 8 inch (20 cm) bottom cake pan with a parchment.

Sift the dry ingredients: flour, baking powder, salt, cardamom and bicarbonate of soda.

Add almond flour into the dry ingredients and set aside. Make sure almond flour doesn’t have lumps.

In a large bowl or machine beat the butter and sugar until creamy. Add eggs, oil, rosewater,  buttermilk, vanilla extract, lemon zest and mix until combined.

Add the dry ingredients to the wet ingredients, turn the mixer to low, and let it mix just until smoothly incorporated. Do not overmix. Scrape the bottom of the bowl and give it just one or two folds by hand to make sure it’s evenly incorporated.

Pour into the parchment-lined pan and smooth out the top.

Bake for about 45 to 60  minutes or until a toothpick inserted in the center comes out clean.

Carefully trace around the edges of the pan with a thin knife. Flip it onto a cooling rack. Let it cool for at least 1 hour before decorating.

While your cake cools, make the icing by whisking together the icing sugar, butter, cream cheese, saffron, vanilla extract until completely smooth.

Put icing on the cake as desired.