Persian love cake
This delicious spiced dessert is the perfect celebration cake, dinner-party dessert or scrumptious treat. Serve it with a spoonful of Greek yoghurt, ideally to someone you love!
180g ground almonds 250g coconut palm sugar ½ tsp Himalayan pink salt 80g unsalted butter, chilled 1 organic free-range egg 125g organic Greek yoghurt, plus extra to serve ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 2 tbsp shelled pistachios, roughly chopped 2 tbsp edible rose petals, to garnish (not essential, but beautiful)
Preheat the oven to 180C/350F/ gas 4.
Grease the sides of an 18cm springform cake tin and line the base with parchment paper.
Mix the ground almonds, palm sugar and salt in a bowl to combine evenly. Add the chilled butter and rub with your fingertips until the mixture resembles coarse breadcrumbs.
Spoon half the mixture into the prepared tin and press down firmly to cover the base evenly, as if you were making a cheesecake.
Add the egg, yoghurt and spices to the remaining mixture and beat with a wooden spoon until smooth and creamy. Pour this mixture over the prepared base and sprinkle the chopped pistachios around the edge of the cake.
Bake until golden brown and just set, approximately 30 minutes.
Allow to cool completely in the tin on a wire rack, before removing from the tin and transferring to a serving plate.
Sprinkle with rose petals (if using) and serve with an extra dollop of Greek yoghurt on the side.