Gluten Free Pumpkin Persian Love Cake

There is a story behind the name that once upon a time there was a Persian woman madly in love with a prince. To make him fall in love with her, she baked him this cake, filled with magical love powers. The prince returns her love and they live happily ever after. Another version of the story is that the prince swooned over the cake but rejected the girl and she ended up eating it all herself.
There are a few variations of the Persian love cake. Typically it's baked with semolina flour, almond meal or rice flour, or even with regular white flour. But all versions will flavour the cake with cardamom, nutmeg, cinnamon, rosewater and saffron.
I decided to bake a gluten free version with pumpkin, adapted from DELICIOUS. It is a moist and rich cake made with almond meal, pumpkin and Greek yoghurt, scented with cinnamon, nutmeg, and rosewater, then finished with a tart lemon glaze and a final sprinkle of rose petals and finely chopped pistachio, that make it extra decadent and flavourful.

Batter	Glaze
500 g Peeled, chopped pumpkin 1 tsp Ground cinnamon 1/2 tsp Ground nutmeg 1 tbsp Olive oil Sea salt 250 g Full fat Greek-style yoghurt 250 g Unsalted butter, softened 150 g Erythritol sugar (or regular caster sugar) 50 g Coconut sugar (or brown sugar) 250 g Almond meal 1/2 tbsp Mahleb 1 tsp Baking powder 1 tbs Rosewater 1 Vanilla bean, split, seeds scraped 3 Large eggs, lightly beaten 50 g Pistachios, finely chopped	200 g Pure icing sugar, sifted 1/2 tbsp Rosewater 2 tbsp Freshly squeezed lemon juice 50 g Pistachios, finely chopped Edible rose petals, optional

Batter

Glaze

500 g Peeled, chopped pumpkin
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1 tbsp Olive oil
Sea salt
250 g Full fat Greek-style yoghurt
250 g Unsalted butter, softened
150 g Erythritol sugar (or regular caster sugar)
50 g Coconut sugar (or brown sugar)
250 g Almond meal
1/2 tbsp Mahleb
1 tsp Baking powder
1 tbs Rosewater
1 Vanilla bean, split, seeds scraped
3 Large eggs, lightly beaten
50 g Pistachios, finely chopped

200 g Pure icing sugar, sifted
1/2 tbsp Rosewater
2 tbsp Freshly squeezed lemon juice
50 g Pistachios, finely chopped
Edible rose petals, optional

Preheat oven to 180C/350F. Grease a baking tray and line with baking paper.
Place the chopped pumpkin, cinnamon, nutmeg, oil and a pinch of sea salt on prepared tray and toss to coat. Roast for 60 minutes or until pumpkin is cooked through and beginning to caramelise. Set aside for 10 minutes to cool slightly, then place in a food processor with yoghurt and whiz until smooth. Transfer to a bowl and chill. You will have about 280 grams of pumpkin after roasting.
Grease a 20-22 cm / 8-9 inch square or round baking pan and line the base and sides with baking paper.
Place butter and sugar in a stand mixer fitted with the paddle attachment and beat on high until thick and pale. Fold through almond meal and mahleb. Transfer 1/3 of the mixture to the prepared pan, pressing evenly to create a base.
Combine pumpkin yoghurt, baking powder, rosewater, vanilla and eggs with remaining almond meal mixture, then pour over base and tap gently to remove air bubbles. Sprinkle the top with chopped pistachio nuts.
Bake for 65-90 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan on a wire rack, then chill for 4 hours or overnight until it's set and cold.
Combine icing sugar, rosewater and lemon juice in a bowl until smooth. Pour over cake and top with pistachio and rose petals, if using, to serve.

32 comments:

Tom 26/10/23 14:23: ...this sure is something to LOVE!
Lola Martínez 26/10/23 14:48: Me quedo con la primera historia, la prefiero a la segunda.
El pastel es una delicia con ese divino aroma que debe tener por las especias. Igualmente la cobertura es riquísima. Una dulce tentación.
Christine 26/10/23 14:58: Pretty and delicious
DEZMOND 26/10/23 15:16: Looks like a very messy Persian love to me LOOOL But which love is not? I must go to Persia to buy me some Mahleb as I am out of it LOL
We have the very same rosen blumchen forks as well, probably older than me, but then again most of our cutlery comes from Deutschland. The heroes of the book I am translating are currently in Munich in Alt-Bogenhausen!
Whats Cookin Italian Style Cuisine 26/10/23 16:10: Oh how delicious this looks and I just love pumpkin and that its gluten free!
foodtravelandwine 26/10/23 16:57: I love this cake!!....I don't have figs, but I have pumpkin!!.....love it!!.......Abrazotes, Marcela
lisaiscooking 26/10/23 19:54: It's so pretty with the rose petals on top! And, it sounds delicious with the pumpkin and spices.
Bill 26/10/23 21:04: Looks delicious!
Cristina Bernardi 26/10/23 23:09: È bellissima e, di certo, molto buona. La proverò sicurente, un abbraccio
roentare 26/10/23 23:09: The cake looks wonderful
Brian's Home Blog 27/10/23 00:09: I'm pretty sure I could love that love cake!
Food Blogger 27/10/23 01:27: Wow, amazing and looks so delicious! Yummy!
Balvinder 27/10/23 03:22: This looks so pretty and delicious. Glad that you baked the gluten free version.
Citu 27/10/23 04:11: Gracias por la receta. Tomo nota. Te mando un beso.
Rainbow Evening 27/10/23 06:21: love pumpkin taste and smell..... yummy
Margaret D 27/10/23 07:12: Looks a nice cake and the story is interesting too.
Javier 27/10/23 12:28: I don’t know how you do it, but at first sight I always fall in love with your recipes!!!
My name is Erika. 27/10/23 13:24: I love the name of this cae and your photos. Does the rosewater make it sweet? I've only used rosewater once or twice and wasn't happy with my results, but I could have easily overdone it. Happy weekend, almost. hugs-Erika
David M. Gascoigne, 27/10/23 13:24: Decadence on a plate!
eileeninmd 27/10/23 13:34: Looks delicious, great that is is gluten free. Thanks for sharing. Take care, have a wonderful weekend!
Angie's Recipes 27/10/23 14:58: @My name is Erika. Rosewater is something you either like it or hate it...and no, it doesn't really add the sweetness to the cake, it just has that distinct floral scent.
Julie 27/10/23 16:27: Wow the Persian cake is super yummy 😋😋 loved it 🥰🥰
Daniela 27/10/23 22:38: wowww, è meravigliosa. Complimenti. Buon fine settimana
David 27/10/23 23:00: Hi Angie, This cake is truly decadent! It's also very eye-catching... As for entry to Harold Warp's Pioneer Village in Minden Nebraska, admission is a paltry $15.00! Take Care, Big Daddy Dave
MELODY JACOB 27/10/23 23:25: Wow, the Persian cake is quite delicious.

I have a new post: https://www.melodyjacob.com/2023/10/how-to-style-modlily-navy-blue-dress.html
Have a lovely weekend
Cooking Julia 27/10/23 23:53: This is such a nice cake Angie!
Laura. M 28/10/23 23:42: Me encanta la calabaza. Gracias
Un abrazo.
Raymund 29/10/23 23:30: What a fascinating tale behind the Persian Love Cake! Your gluten-free adaptation with pumpkin, almond meal, and a blend of aromatic spices sounds absolutely delectable. I can't wait to try this unique dessert.
Mbul Kecil 30/10/23 01:35: Beautiful dessert with pumpkin material....love the plating ^^
Grace 30/10/23 04:57: Me encantaría saborearla con un rico café!!
Un abrazo Angie!!
The-FoodTrotter 30/10/23 08:43: This cake looks like a Persian rug with its beautiful dots of pistachio green, deep rose and white :)
thepaintedapron.com 31/10/23 14:33: What a beautiful cake and I love the stories behind it!