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!

The Mail on Sunday - You - - Food James Duigan -


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.

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