Pomegranate Cake (Persian Love Cake)

Close up of a slice of pomegranate cake.

4.82 from 11 votes

Pomegranate Cake (Persian Love Cake)

This moist and tasty Pomegranate Cake (Persian Love Cake) recipe uses ground almonds, rose and cardamom for a decadent cake that is refreshing and delicious.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: Middle Eastern

Servings:

Calories: 502kcal

Author: Kate Hackworthy | Veggie Desserts

Cost: $15

Equipment

22cm Round Loose Bottomed Cake Pan (spring-form pan)
Baking Parchment Paper

Ingredients

¾ cup (200g) unsalted butter at room temperature
¾ cup (150g) caster sugar
4 eggs
Zest and juice of 1 lemon
1 tablespoon rose water
¾ cup (100g) all-purpose flour (plain flour)
1 teaspoon baking powder
1 teaspoon ground cardamom
¼ teaspoon sea salt
3 cups (300g) almond meal (ground almonds)

For the pomegranate icing:

1 ½ cups (150g) powdered icing sugar
2-3 tablespoons pomegranate juice or substitute lemon juice
¼ teaspoon rose water

To decorate

Pomegranate arils/seeds
1 tablespoon chopped pistachios
Dried culinary rose petals or buds optional

Instructions

Preheat the oven to 160C. Lightly grease a 23cm round loose-bottomed cake pan and line with baking parchment.
Add the butter and sugar to a large mixing bowl and cream together with an electric mixer until light and fluffy (about 2 minutes).
Beat in the eggs, one at a time, then beat in the rose water, lemon zest and juice.
Sift in the flour, baking powder, cardamom and salt and stir in with the ground almonds.
Spoon the mixture into the cake pan, smooth to the edges and bake in the oven for 45 minutes.
It’s done when an inserted knife or toothpick in the middle comes out clean.
Meanwhile, make the pomegranate drizzle by mixing the icing sugar, pomegranate juice and rose water together.
When the cake is completely cool, drizzle it with the pomegranate topping, then sprinkle with the pomegranate arils/seeds and chopped pistachios and rose petals if using.

Nutrition