Name: Persian love cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10
Ingredients: 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

What's not to love about cake?

Serves 10

Prep

10M

Cook

Total

1H 10M

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?

Looking for more gluten-free cakes?

Ingredients

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

Method

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.

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