Eggless Persian Love Cake is rich teacake with Iranian flavours like rose, cardamom, saffron, lemon added to it, topped with nuts and tangy glaze.
Persian love cake usually combines all the Persian/ Iranian spices like saffron, rose, lemon and cardamom. I also feel that they are so much similar to Indian desserts in flavour. This was the perfect choice for me to make on our nineteenth wedding day.
Pan for baking Eggless Persian Love Cake
When baking Persian love cake, I used a spring form Bundt but you can also use any Bundt pan or a normal round or square pan. Use 7″ circular pan/ 6″ square pan or 8″ Bundt pan for the given recipe.
I made a short video and posted it in my Instagram account. If interested, please check it out. Don’t forget to follow me there.
How to make Whole wheat Version
To make whole wheat Persian love cake, just swap 180gm maida with 135 gm Ashirwad sharbati atta. And use 150 gm unrefined sugar of your choice.
Making a Vegan Eggless Persian Love Cake
Veganizing this cake is too easy. The dairy products used in this cake are butter, milk and curd. Just swap them with their vegan substitutes and you are good to go. Substitute butter with vegan butter or refined or coconut oil. Use any plant based milk instead of milk. For making curd, mix same quantity of plant based milk and a tsp of vinegar and let it sit for five minutes. Then use it instead of curd.
Glaze for Eggless Persian Love Cake
The glaze is made of icing sugar and lemon juice. Mix it only after you remove the cake out of oven. The glaze hardens very fast, so it is very important that you mix it only when needed.
Pour the glaze on the hot cake and let it cool down. Once cool, the glaze will become crusty and will taste amazing with the soft cake.
Check my Gulab Jamun mix Sooji cake – another teacake that tastes absolutely wonderful. Click on the image for recipe.
Eggless Persian Love Cake Recipe
Ingredients
For the Cake
- 180 gm Maida/ All Purpose Flour
- 150 gm Sugar, powdered
- 1 tsp Baking Powder
- ½ tsp Baking soda
- ½ tsp Cardamom Powder
- Saffron a pinch
- 50 gm Butter
- 150 ml Milk
- 100 ml Curd/ Yogurt
- Rose Essence a few drops
For the Glaze
- 50 gm Icing Sugar
- 2 tbs Lemon Juice
- ¼ tsp Lemon Zest
- Pistachios Almonds, Rose Petals
Instructions
- Preheat oven to 160C.
- Grease an 8” Bundt pan and keep aside.
- Mix flour, baking powder, baking soda, cardamom powder.
- Add saffron to milk and heat it until warm.
- Add melted butter, warm saffron milk, curd and rose essence.
- Mix to form a thick batter.
- Pour it into the tin and bake in preheated oven for 30-35 minutes.
- Check with a toothpick if the cake is done.
- Flip the cake on a wire rack, remove the tin and set aside.
- Mix together, icing sugar and lemon zest until incorporated.
- Add lemon juice, one tablespoon at a time and mix to form flowing consistency glaze.
- Immediately pour it on top of the hot cake, spread it a bit and add the toppings.
- The glaze will set crisp when the cake cools down.
- Slice it up and enjoy!
