This recipe is for a light, moist, gluten-free cake made with fine, blanched, almond flour.  The flavor profile of flourless almond cake includes notes of almond, rose water, and cardamom.  If you are looking for a healthier Persian dessert, this Flourless Almond Cake with Rose Frosting is the perfect treat. 

This cake tastes even better as the flavors settle and soak in.  One of my favorite ways to enjoy it is heated up with a drizzle of honey and chopped nuts.  It tastes like baklava when served with honey glaze and pistachios, mmm, mmm!  Traditional baklava is cumbersome and time-consuming to make involving delicate phyllo dough and layers.  One of the things I appreciate about this cake recipe is that it is quite simple to prepare yet has an elegant result.

Ways we enjoy Persian Dream Cake:

• as an elegant, exotic dessert with flavor notes of marzipan and baklava
• as a tea or coffee cake with a drizzle of honey
• for breakfast with chopped nuts

For this recipe, you separate the eggs and beat the egg whites until stiff for a foamy base to the cake batter.

How to beat egg whites:

• separate the egg yolk from the egg whites and set aside
• beat in a bowl with an electric beater – first, the egg whites will appear foamy, then they will begin to turn from clear to white in color
• Continue beating until the egg whites are firm (test by tilting the bowl up, the eggs should stay in tact in the bowl/not fall out)

How to make the cake batter:

• Separate the egg yolks from the egg whites and whisk the egg whites until stiff 
• In a separate bowl, combine egg yolks and sugar
• Gently whisk in almond extract, vegetable oil, and cardamom into the egg yolk/sugar mixture
• Gently stir in about 1/3 of the whisked egg whites into the yolk batter
• Fold in the rest of the egg whites until just incorporated, then stir in the almond flour until it is completely moistened
• Pour the batter into the prepared pan and smooth it out

The flavors are similar to baklava and the tastiest Persian desserts.  It’s worth every red light bite and then some.  Many Iranian cookies and cakes have almonds – the taste is similar to marzipan.  In addition to the almond/marzipan taste there is a lovely hint of rose to this cake, thanks to the frosting.  Many years ago I used to bake a similar cake we called “Cake-lava” – a cake version of baklava. For a more authentic baklava experience, add a 1/4 chopped walnuts and/or pistachios to the cake batter.

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The whipped cream frosting is a concoction of my own.  It is basic whipped cream, slightly sweetened and flavored with rose water.  If you can’t get ahold of any rose water don’t fret – it’s optional and can be substituted with pure vanilla extract in this recipe.  I add just a few drops of red or pink food coloring for a pretty pale pink colored frosting, perfect for springtime and the Persian New Year.  Another version I like very much is to keep the cake plain and simply drizzle it with warmed honey and chopped pistachio nuts.

How to make rose frosting:

Add 1 1/4 cups of chilled heavy whipping cream to a clean bowl.

Whip with an electric mixer on medium speed until the cream thickens and just starts to turn to a pale yellow color.

Add one teaspoon rose water.

Lower the speed on the mixer and add 1/3 cup powdered sugar, a little at a time until combined.

If you liked the flavors of this cake you’ll love Healthy Baklava Spice Cupcakes or Orange Cardamom Tea Cake.

Yield: 8

Flourless Almond Cake

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This light cake has flavors of baklava and marzipan.  The flavor profile includes notes of almond, rose water, and cardamom.  Traditional baklava is cumbersome to make and requires time and patience working with phyllo dough and layers.  Persian dream cake is just as tasty in my opinion and can be made in a snap.  This moist cake is gluten-free, made with fine, blanched, almond flour.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

For the cake

• Spray oil
• 7 large eggs, separated
• 1 cup sugar (3/4 cup will do if you are cutting down refined sugars)
• 1 tablespoon almond extract
• 1/2 cup vegetable oil
• 1 1/2 teaspoons cardamom
• 4 1/2 cup almond flour
• 1/4 cup chopped walnuts (optional)

Rose Frosting

• 1 1/4 cup chilled heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon rose water (or substitute with pure vanilla extract)
• Red food coloring

Instructions

1. Preheat the oven to 350 degrees
2. Spray oil 9-inch, non-stick baking pan with spray oil
3. Separate the egg yolks from the egg whites
4. Whisk the egg whites until stiff (see the how-to video in this post) and set aside
5. In a medium bowl, combine egg yolks and sugar
6. Gently whisk in almond extract, vegetable oil, and cardamom into the egg yolk/sugar mixture
7. Gently stir in about 1/3 of the whisked egg whites into the yolk batter
8. Fold in the rest of the egg whites until just incorporated
9. Stir in the almond flour until it is completely moistened
10. Fold in chopped walnuts
11. Pour the batter into the prepared pan and smooth it out
12. Bake until a toothpick inserted comes out clean, about 35 minutes; test with a toothpick.
13. Allow to cool, then flip the pan to remove the cake and allow the cake to cool all the way

Rose Frosting

Add 1 1/4 cups of chilled heavy whipping cream to a clean bowl

Whip with an electric mixer on medium speed until the cream thickens and just starts to turn to a pale yellow color

Add one teaspoon of rose water (or pure vanilla extract)

Lower the speed on the mixer and add 1/3 cup powdered sugar a little at a time just until combined

Notes

This cake can easily go from moist to dry by over baking it. Check for doneness at about 35 minutes with a toothpick test. If a toothpick inserted near the center of the cake comes out clean it is done. Allow to cool and follow directions for carefully removing it from the pan. Allow for cooling completely before icing.

Serving suggestions - the whipped cream frosting will harden a bit when leftover. I prefer to enjoy it heated up in the microwave with a drizzle of honey and extra chopped pistachio nuts. Walnuts would also be delicious.

Recommended Products

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• 
  Sadaf Rose Water Glass Bottle, 10 fl. oz.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 888Total Fat: 68gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 58gCholesterol: 217mgSodium: 84mgCarbohydrates: 52gFiber: 11gSugar: 37gProtein: 25g