Persian love cake

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.