Persian love cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
Showing items 1 to 3 of 6
- 300g ground almonds
- 180g caster sugar
- 185g soft light brown sugar
- 125g unsalted buttersoftened and cubed
- 2 eggs
- 260g greek yogurt
- 2 tsp ground cardamom
- 2 tsp ground nutmeg
- 50g flaked almonds
- 35g slivered pistachio kernels
- edible dried rose petalsto serve (optional)
Nutrition: per serving
- kcal529
- fat35.3g
- saturates10.4g
- carbs40g
- sugars38.9g
- fibre0.5g
- protein12.6g
- salt0.6g
Method
step 1
Heat the oven to 150C/130C fan/gas 2. Butter a 20cm round cake tin. Combine the ground almonds, sugars and butter in a large bowl with your fingers until they resemble breadcrumbs. Press half the mixture into the cake tin, creating an even base.
step 2
Add the eggs, yogurt, spices and 1 tsp of salt to the remaining mixture and, using a wooden spoon, combine until smooth. Pour into the tin and smooth the surface with a spatula. Sprinkle the flaked almonds and pistachios over the top.
step 3
Bake for 1 hr until a skewer inserted into the centre of the cake comes out clean – check after 50 mins to ensure it’s not colouring too quickly and cover the cake with foil if necessary.
step 4
Allow the cake to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely. Decorate with dried rose petals (if using) and serve. The cake will keep in an airtight container in the fridge for 3-4 days.
