Persian love cake
Recreate this beautiful Persian love cake for close friends and family. It's wonderfully fragrant thanks to cardamom, nutmeg and pistachios
- Serves: 10 persons
- 300g ground almonds
- 180g caster sugar
- 185g soft light brown sugar
- 125g unsalted butter, softened and cubed
- 260g greek yogurt
- 2tsp ground cardamom
- 2tsp ground nutmeg
- 50g flaked almonds
- 35g slivered pistachio kernels
- edible dried rose petals to serve (optional)
Step 1Heat 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 2Add 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 3Bake 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 4Allow 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.