Today’s Persian Love Cake is a healthy cake that’s grain and gluten-free. Fragranced with cinnamon, cardamom and nutmeg, and embellished with pistachios, it’s sure to impress all.
Serves: 6-8 (Makes an 18cm round cake)
Time: 1 Hour
- 180g almond meal
- 110g demerara sugar
- 110g brown sugar
- 1/2 teaspoon salt (or less if you prefer)
- 60g unsalted butter, softened
- 1 egg
- 125ml Greek yoghurt, plus extra to serve
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 2 tablespoons pistachios, shelled and roughly chopped
Preheat the oven to 180C. Butter an 18cm spring-form cake pan and line with baking paper.
In a mixing bowl, combine the almond meal, sugar and salt. Add in the butter, rubbing with your fingertips until the mixture is crumbly. Spoon half the mixture into the prepared tin and press down gently, evenly covering the base.
Add the egg, yoghurt and spices to the remaining mixture in the bowl, and beat with a wooden spoon until smooth. Pour the mixture over the prepared base, sprinkling the chopped pistachios around the border of the cake.
Bake for approximately 30 minutes, until golden brown and just set.
Allow the cake to cool completely in the tin on a wire rack. Carefully remove outer cake pan and transfer onto a serving plate.
Serve with a dollop of Greek yoghurt on the side.