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.
Butter a 22-23cm 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.
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 then serve with creme fraiche, thick cream or extra yoghurt on the side.
Replace the spices with 6 teaspoons of Herbies Fragrant Sweet Spices mixture, which is a gorgeous blend of coriander, cassia, cinnamon, nutmeg, allspice, ginger, poppy seeds, cloves, green cardamom and rose petals, available at The Health Emporium.
You could make this cake dairy free by replacing the butter with coconut oil and the sheep’s yoghurt with coconut yoghurt.
Decorate the cake with some rose petals. At The Health Emporium we sell the Herbies Chemical-Free Dried Rose Petals.
Add a pinch of saffron or a teaspoon of rose water or orange blossom water.
Instead of the blanched almond meal use activated almonds, ground to a meal in a food processor.