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Today is Valentine's Day

Read time: 2 Min
France, 14th February 2018

Let us share our love with you today by celebrating together Valentine’s Day with the recipe of Persian Love Cake! 

StoryValentine’s Day became associated with romantic love in the 14th century, when the tradition of courtly love flourished. Later on it evolved into an occasion in which lovers expressed their love for each other by presenting flowers, offering confectionery, and sending greeting cards known as “valentines”. Nowadays it is widely known all over the World and celebrated on the 14th February each year.



Preparation: 25 min 



·       1 3/4 sticks unsalted butter

·       2/3 cup plus 2 tablespoons superfine sugar

·       4 large eggs

·       12 cardamom pods

·       3/4 cup all-purpose flour, sifted

·       2 3/4 cups almond flour

·       Zest of 1 lemon plus 1/4 cup fresh lemon juice

·       1 1/2 tablespoons rose water

·       1 teaspoon baking powder

·       Pinch of fine sea salt


·       1 1/4 cups confectioners’ sugar

·       1 tablespoon fresh lemon juice

·       Chopped pistachios and dried rose petals (optional), for garnish



Make the cake Preheat the oven to 320°F and grease an 8-inch spring form pan and line it with parchment paper.

In a large mixing bowl and using a hand mixer, beat the butter and 2/3 cup of the sugar until fluffy. Then beat in the eggs 1 at a time until incorporated.

In a mortar and using a pestle, crack the cardamom pods to release the seeds. Discard the pods and grind the seeds to a fine powder. Beat them to the cake batter, along with the flour, almond flour, lemon zest, 3 tablespoons of the lemon juice, 1 tablespoon of the rose water, baking powder and salt until smooth. Pour the batter into the prepared pan and bake until the cake is set and a toothpick inserted in the middle comes out clean, about 45 minutes. Transfer the pan to a baking rack and let cool slightly.

Meanwhile, in a small saucepan, bring the remaining 2 tablespoons of sugar, 1 tablespoon of lemon juice, 1/2 tablespoon of rose water to a simmer, stirring to dissolve the sugar. Poke holes all over the cake and pour the warm syrup over the cake. Let the cake cool completely, then remove from the pan and transfer to a cake platter.

Make the icing Wisk the confectioners’ sugar, lemon juice and 2 teaspoons of cold water until smooth. Spoon the icing over the cake and garnish with pistachios and rose petals, if using.

Serve it together with a

 heartwarming chai made with Dilmah Rose with French Vanilla tea for a touch of romance!


#ThisIsWorldchefs #InternationalHolyDay


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