Persian Love Cake

  • Persian Love Cake
  • Persian Love Cake
  • Persian Love Cake
  • Persian Love Cake
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  • 360 g ground almonds
  • 220 g raw sugar
  • 220 g brown sugar
  • 120 g unsalted butter, softened
  • 1 pinch salt
  • 2 x eggs, beaten
  • 1 Tbls freshly-ground nutmeg
  • 250 g greek-style thick natural yoghurt
  • 1 x plus extra yoghurt to serve
  • 100 g pistachio kernels, split


Tip the almond meal, both types of sugar and the butter into a bowl. Rub the butter into the dry ingredients until it’s evenly incorporated; the mixture should be crumbly and able to be hold the shape if pushed together. Split the mixture in half. Press one half evenly into the base of a 26cm spring form cake tin, which is greased and lined with baking paper.Now to the remainder of the mixture add the nutmeg, and your 250g of yoghurt and both eggs. Mix until well incorporated and if you would like to follow my idea add 1/2 cup of hazelnut and two teaspoons of rose water.It should take about 40-50 minutes in a 180C oven. It’s done when the top is a nice deep brown, and the edges look caramelized. Serve it with more yoghurt.

Sprinkle with rose petals.

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