PERSIAN LOVE CAKE

You’ll win hearts with this scrumptious spiced dessert

SERVES 6-8 Preheat oven to 180°C. Grease the side of an 18cm springform pan and line base with parchment paper. Mix 2 cups ground almonds, 1¼ cups coconut palm sugar and ½ tsp Himalayan pink salt in a bowl to combine evenly. Add 80g unsalted chilled butter and rub with your fingertips until mixture resembles coarse breadcrumbs. Spoon half mixture into prepared pan and press down firmly to cover base evenly, as if you were making a cheesecake. Add 1 egg, ½ cup Greek-style yoghurt and ½ tsp each ground cinnamon, ground nutmeg and ground cardamom to remaining mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base and sprinkle 2 tbsp shelled, chopped pistachios around edge of cake. Bake until golden brown and just set, about 30 mins. Allow to cool completely in pan on a wire rack, before removing from pan and transferring to a serving plate. Sprinkle with 2 tbsp edible rose petals and serve with an extra dollop of Greek-style yoghurt on the side.