Good Things :: Persian Love Cake

persian love cake recipe

I came across this amazing cake via my amazing business partner and amazing friend, Belinda Langler of The Inkling Effect and Hey Bernice! She bought a Baker’s Drawer full of them to a client meeting. Needless to say, we got the gig.

I adapted the recipe, combining slightly different quantities and ingredients to come up with my own version. I’ve halved the sugar quantity and used different types of sugar to other recipes I’ve seen. All I can say is that it never gets eaten cold – no one can wait that long.

Persian Love Cake

360 gm (3 cups) almond meal
110 gm (1/2 cup) raw sugar
110 gm (1/2 cup) brown sugar
120 gm unsalted butter, softened
1 tsp salt
2 eggs, lightly beaten
250 gm (1 cup) Greek-style yoghurt, plus extra to serve
1 tbsp nutmeg (freshly ground if possible)
1 tspn cinnamon
1 tspn cardamon
45 gm (¼ cup) pistachios, coarsely chopped

(Please note: you can replace the sugars with alternatives – I’ve used this recipe with the same quantities of coconut sugar and maple sugar and it worked beautifully).

Preheat your oven to 180c.

Combine almond meal, sugars, butter and salt in a bowl. With your fingertips rub the butter into the dry ingredients until coarse crumbs form.

Take half the mixture and place into a lightly buttered and baking paper-lined 26cm-diameter springform pan. Gently press the crumbs into the base and form an even crust. (Note: you can also make this recipe in muffin tins for small cakes – like in the photo above. Just watch your cooking time – it will be less.)

To the other half of the mixture, add the eggs, yoghurt and nutmeg, cinnamon and cardamon. Mix with a wooden spoon until smooth and creamy. It will be quite liquidy (not quite sure that’s a real word).

Pour the mixture evenly over the base. Sprinkle pistachios over the top and place in the oven. Bake until golden (30-40 minutes).

Cool in pan on a wire rack to room temperature (if you can wait). Serve with extra yoghurt.

Keeps in an airtight container for up to a week (but it will be eaten before then).

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  1. This cake is amazing! I used coconut and strong brown sugar and added some lemon zests and real vanilla to the top mixture. Just perfect… Thank you so much for your inspiration!

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  2. Just love this recipe there are so many but this is amazing !!! Thankyou so much. The second time I used this recipe I used coconut blossom sugar with the brown sugar. Replaced the eggs with golden syrup and coconut yoghurt to make I vegan !!!!!

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