Recipes

Persian Love Cake

Serves 12

| Prep Time: 15 mins

| Cook Time: 35 mins

| Total Time: 50 mins

You may need: Spanish Saffron

Discover The Recipe

Persian Love Cake—just the name alone pulls you in, doesn’t it? But this isn’t your average cake. It’s a fragrant, vibrant tribute to centuries of Persian baking tradition. The star of the show here is saffron, that luxurious crimson thread often called “red gold.” In Persian cuisine, saffron is revered not just for its brilliant hue, but for the depth and warmth it brings to both savory and sweet dishes. This spice has been prized for thousands of years, traded and fought over, earning its place in the most regal of Persian recipes, particularly desserts.

In our version of Persian Love Cake, saffron blooms into something magical, transforming the simple into the extraordinary. Its floral, slightly earthy notes pair perfectly with cardamom, bringing a heady complexity to the soft, buttery crumb. And then there’s the garnish of crushed pistachios, adding a crunchy, nutty finish that cuts through the sweetness with just the right balance.

This cake is a nod to the indulgence and romance of Persian baking. It’s a perfect example of how spices like saffron have transcended time and place, carrying with them a rich history that’s woven into the fabric of everyday life in Persian cuisine. Whether served at a celebration or alongside a strong cup of tea, this cake is more than just dessert—it’s a love letter to the legacy of Persian flavors.

Ingredients

Persian Love Cake:
¼ cup + 2 Tbsp warm water, divided
1 pinch saffron threads
1.5 cups granulated sugar
5 large eggs
1/2 cup vegetable oil
1/2 tsp ground cardamom
¼ cup saffron water (from above)
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
Crushed pistachios, for garnish (optional)
Persian Love Cake Glaze:
1 cup powdered sugar
2 tbsp bloomed saffron water (from above)
¼ cup pistachios, crushed

Notes

Steeping the saffron allows the best flavors and colors to come through. The water will turn a beautiful deep orange color.

We made into smaller bundtlet cakes and baked them for 20 minutes.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Bloom the saffron: pinch and crumble saffron threads in a small bowl. Add warm water, soak for 20 mins. Divide the bloomed saffron water by adding 2 Tbsp into a small bowl and set aside remaining ¼ cup saffron water.

Preheat the oven to 350 deg F. Coat bundt cake pan with non-stick spray.

Beat the eggs and mix with sugar until fluffy. Add vegetable oil, ground cardamom, and ¼ cup saffron water and whisk well. Add flour, baking powder and salt to the wet ingredients and gently whisk until combined. Pour the batter into the cake pan and bake for 35 mins, until a toothpick comes out clean.

Make the glaze: Mix powdered sugar into the the small bowl containing 2 Tbsp saffron water. If too thick, add a tablespoon of milk. Glaze cake and top with crushed pistachios

Alternatives & Substitutions

For additional saffron recipes, try our Persian Lemon Saffron Chicken recipe or Saffron Rice Tahdig.
Or try these recipes: Koresht Gharch (Persian Mushroom and Chicken Stew), or Saffron Rice with Chicken, Yogurt and Spinach, or Persian Almond Cake with Saffron.
For a vegan-friendly dish, try our Saffron & Rose Rice Pudding.
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