Persian love cake

As the story goes there was a Persian woman who was madly in love with a prince so she baked him a cake to make him fall in love with her. And what better way is there to win someone over than with cake?

  • 10 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print


Persian love cake
  • 3 cup (360g) almond meal (ground almonds)
  • 1 cup (220g) brown sugar
  • 1 cup (220g) raw sugar
  • 125 gram butter, softened
  • 2 eggs, beaten lighten
  • 1 cup (280g) greek-style yogurt
  • 1 tablespoon freshly grated nutmeg
  • pistachios, to serve
  • pomegranate arils, to serve


Persian love cake
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease and line a 23cm springform cake pan.
  • 2
    Combine almond meal and sugars in a large bowl; rub in butter with fingertips until mixture resembles fine breadcrumbs. Divide mixture in half; spoon one half into prepared cake pan and press evenly over base.
  • 3
    Add the eggs, yoghurt and nutmeg to the remaining mixture; stir until combined. Pour over the prepared base and bake for about 1 hour or until set.
  • 4
    Cool cake completely in pan. Serve scattered with pistachios and pomegranate arils. Not suitable to freeze or microwave.

More From Women's Weekly Food