Persian Love Cake

Persian Love Cake

A rich, moist and exotic gluten free dessert cake. Laced with Persian flavours, this cake is delicious served with a dollop of Greek yoghurt.


360g almond meal
220g raw sugar
220g brown sugar
1tsp salt
120g unsalted butter, softened
2 eggs
250g Greek style yoghurt
1tbs grated nutmeg
½ cup pistachio nuts, coarsely chopped

Method (Serves 8-10)

Preparation Time: 15 minutes
Cook Time:     45 minutes

  1. Pre-heat oven to 180°c.  Lightly grease a 26cm spring form cake tin, lining the base and sides with baking paper.
  2. Combine almond meal, sugars, butter and salt in the food processor.  Process until course breadcrumbs form.  Spoon half the mixture into the spring form cake tin and gently press to evenly cover base.
  3. Add egg, yoghurt and nutmeg to remaining crumble mixture in the food processor and process on medium speed to incorporate.  Increase speed to high and process for 1-2 minutes until smooth and creamy.
  4. Pour over prepared base, scatter with pistachios and bake for 40-45 minutes until golden
  5. Cool completely before taking out of the tin and it is recommended that you refrigerate for one hour prior to cutting.