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Air Fryer Persian Love Cake

by Lucy Parissi from Easy Air Fryer Bakes

With a light cardamom-spiced sponge, rosewater and lemon glaze, and pistachio and Turkish Delight topping this impressive cake is sure to impress. No one will believe you made it in the air fryer!

From the book


This beautifully fragrant cake is said to have the power to enchant and seduce . . . It certainly has a mesmerizing aroma thanks to the rose water and cardamom. Top with a simple glaze and decorate with chopped pistachios, dried rose petals and Turkish delight.

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For the cake:
200g self-raising flour
60g ground almonds
250g caster sugar
1 tsp baking powder
1 tsp ground cardamom (see Notes)
120ml buttermilk
4 medium eggs
115g margarine
½ tsp rosewater
1 tsp vanilla extract
For the glaze:
180g icing sugar
1 tbsp lemon juice
1 tbsp milk, or as needed
1 tsp rose water, or to taste
To decorate:
30g shelled pistachios, roughly chopped
1-2 tbsp chopped Turkish Delight (optional)
edible rose petals or fresh roses

Essential kit

You will need an air fryer.


Mist a deep 20cm cake tin with cake release and line the bottom with baking paper.

Combine the flour, almonds, sugar, baking powder and cardamom in a mixing bowl.

Add the buttermilk, eggs, margarine, rose water and vanilla.

Beat using a hand or stand mixer until the batter is completely smooth, scraping the bottom and sides of the bowl as needed.

Transfer the batter into the prepared tin and level.

Preheat the air fryer to 160°C for 3 minutes. Place the cake in the air fryer basket and bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean.

Leave in the tin for 5 minutes before inverting on to a wire rack to cool.


Crushing fresh cardamom seeds to a fine powder with a pestle and mortar is far preferable to using ground cardamom, which is much less aromatic.

Rose water can be overpowering and the strength differs from brand to brand. Add a few drops and increase according to taste.

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