This Persian Love Cake, gorgeously fragrant with beautiful Middle Eastern spices, is moist, delicious and so very easy to prepare. It is grain and gluten free and a lot less sweet than most versions.
You will need a 22cm springform cake tin for this recipe.
Persian Love Cake
This Persian Love Cake, gorgeously fragrant with beautiful Middle Eastern spices, is moist, delicious and so very easy to prepare. It is grain and gluten free and a lot less sweet than most versions. You will need a 22-23cm springform cake tin for this recipe.
Ingredients
- 3 cups blanched almond meal
- 1/2 cup desiccated coconut
- 1 & 1/2 cups coconut sugar
- 1/2 cup (120g) butter ,softened
- 1 pinch salt
- 2 large organic eggs ,lightly beaten
- 1 cup thick natural yoghurt
- 4 tsp Herbie's Fragrant Sweet Spices* ,or 1 tsp each ground nutmeg, cardamom & cinnamon
- 1/2 cup pistachios ,roughly chopped
- 2 tbsp dried chemical-free rose petals** ,optional
- 1 cup cream, creme fraiche or yoghurt , for serving
Instructions
- Preheat oven to 160C (fan-forced).
- Butter a 22cm springform cake tin and line the base and sides with baking paper.
- In a large bowl combine the almond meal, desiccated coconut, coconut sugar, butter and salt and mix until it resembles breadcrumbs.
- Spoon half of the mixture into the cake tin and gently press it evenly over the base.
- Add the eggs, yoghurt and spices to the almond mixture and beat until well combined. Pour over the base and smooth the top.
- Place the cake on a baking tray before putting it in the oven . It is always a good idea to do this with springform tins just in case they do not completely seal.
- Bake the cake for 60 minutes or until a skewer comes out clean. Cover the cake if it is browning too much during cooking.
- Leave the cake in the tin until completely cooled, sprinkle over the chopped pistachios and rose petals. Serve with creme fraiche, thick cream or extra yoghurt on the side.
Recipe Notes:
- *Herbies Fragrant Sweet Spices is a gorgeous blend of coriander, cassia, cinnamon, nutmeg, allspice, ginger, poppy seeds, cloves, green cardamom and rose petals, available at The Health Emporium.
- **At The Health Emporium we sell the Herbie's Chemical-Free Dried Rose Petals.
Isn’t 4 t nutmeg s bit too much?
I have made this cake many times with exactly those ingredients and it has always been delicious. If you are not fond of nutmeg you could reduce it to 2tsp. Please do let us know how it goes. Kind regards, The Health Emporium.
Looks delicious, I am going to try your recipe later this week. I will let you know the outcome of my baking.
Cheers
Hi!
Is it ok to freeze this cake?
Also, if using coconut oil instead of butter, would it be same measurement based on solid coconut oil?
Thanks!
Hi Fi
I think it would be best to melt the coconut oil and measure 1/2 cup.
I’ve never frozen this cake but think it should be okay. Please let me know how it goes if you try it.
Kind regards, Jen.
Hi if I’m using stevia instead of sugar how much do u think I should use?
Hi Emma. What kind of stevia are you using (green leaf, white powder or liquid) and which brand please? There is a lot of variation between different types of stevia. If you let me know I will look into it for you. Kind regards, Jen.
Hello,
Optional ideas 2 mentions that the cake can be modified to be dairy free. Can you please advise what could be used to replace the eggs, and what quantity of the replacement I would need.
Thank you.
I made quite a few of persian love cake and it’s delicious very happy Thankyou so much for the recipe
Thank you so much for letting me know Raffaella.