Persian love cake
Recreate this beautiful Persian love cake for close friends and family. It's wonderfully fragrant thanks to cardamom, nutmeg and pistachios
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 300g ground almonds
- 180g caster sugar
- 185g soft light brown sugar
- 125g unsalted butter, softened and cubed
- 2eggs
- 260g greek yogurt
- 2tsp ground cardamom
- 2tsp ground nutmeg
- 50g flaked almonds
- 35g slivered pistachio kernels
- edible dried rose petals to serve (optional)
Instructions
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.