Once upon a time there was a Persian woman madly in love with a prince. To make him fall in love with her, she baked him this cake, filled with magical love powers. With hints of cardamom, pistachio, and orange, this Persian Love Cake wins our heart every time – and it’s so easy to make.
3 ½ cups almond meal
¾ cup demerara sugar
¾ cup Gewürzhaus Cardamom Pistachio Sugar, plus extra to serve
120g unsalted butter, at room temperature
250g natural yoghurt, plus extra to serve
½ tsp Gewürzhaus Nutmeg Ground
1 tsp Gewürzhaus Cardamom Ground
Zest of 1 orange
50g raw pistachios, chopped
Gewürzhaus Pyramid Flake Salt
Pre-heat oven to 180°C. Grease and line a 26cm cake pan.
In a food processor, pulse together the almond meal, sugars, butter and a pinch of salt until it resembles coarse breadcrumbs.
Spoon half the mixture into your prepared pan and press down to form an even base.
Add the eggs, yoghurt, half the orange zest and spices to the remaining crumb and pulse until smooth and creamy. Pour over the base, and tap the tin to level the top of the cake. Scatter the top with pistachios and bake for 30-35 minutes or until cake is golden.
Cool in pan on a wire rack. Mix together yoghurt, remaining orange zest and 1 teaspoon of Cardamom Pistachio Sugar to serve.
This cake will keep in an airtight container for up to a week.
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