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Persian Love Cake

An airy chiffon cake infused with cardamom. The rosewater whipped cream has saffron and a touch of vanilla for an enchanting result!


  • 1 cup cake flour
  • 1/4 tsp. salt
  • 1 1/4 tsp. baking powder
  • 1 cup granulated sugar divided in half
  • 1/4 tsp. ground cardamom
  • 1/4 cup water
  • 1/4 cup olive or canola oil
  • 1 tsp. rosewater
  • 1/2 tsp. vanilla extract
  • 1/2 cup heavy whipping cream for steeping safrron
  • 2 cups heavy whipping cream
  • 3 threads saffron
  • 3/4 cup powdered sugar
  • 1/4 cup pistachios roasted and chopped


For Cake:

  1. Preheat oven to 325 degrees. Grease two 8 inch cake pans.

    In a bowl, sift flour, salt, baking powder, cardamom, and 1/2 cup of sugar,

    In a second bowl, whisk egg yolks, water, oil.

    Add wet mixture to dry ingredients and mix. 

    In a stand mixer, whisk up egg whites. When frothy, add in remaining sugar gradually until mixture resembles marshmallow fluff.

    In 3 additions, fold into batter. Do not overmix.

    Divide into 2 cake pans and bake for approx. 18 minutes. Let cool completely!


  1. In a small saucepan, bring 1/2 cup heavy cream and saffron to simmer then remove from heat and steep 20 minutes. Then, chill until use.

    In stand mixer, with whisk attachment, add heavy cream. Strain saffron cream in. Begin whisking and add in powdered sugar, vanilla, and rosewater. Whip until stiff. Frost and dust with pistachios.