I have a little tradition for Valentine’s Day – I like to bake! It all started in high school when I made pink macarons for my friends because everybody deserves a little love. This year I decided to go with Persian love cake. I came across a recipe for the cake on Facebook and immediately wanted a slice. The first time I had love cake was at Blackboard on the Gold Coast – It was a little treat after a long day of classes. I chose the cake partially because the pistachios and partially because the name. It’s just so cute!
NOTE: This recipe is Gluten Free so even more people can enjoy 🙂
What you’ll need:
Spring form Cake Tin (24cm)
360 grams Almond Meal
220 grams Raw Sugar
220 grams Brown Sugar
120 grams Unsalted Butter, softened
250 grams Plain Greek Yogurt
¾ tablespoon Ground Nutmeg
½ tablespoon ground cardamom (approx. 20 pods)
Pinch of salt
Pistachios (chopped) and Almond flakes to decorate
What to do:
Preheat oven to 180 degrees Celsius fan forced.
In a bowl mix the Almond Meal and sugars. Then use your fingers to add the butter – you’re looking for a breadcrumb consistency.
Take half the mixture and put it into a lined baking tray. Flatten the mixture and then put to the side.
Add the remaining ingredients (except the nuts) and stir until combined. Pour the mixture into the tin.
Sprinkle the nuts around the edge of the cake (or any pattern that you like). Bake in the oven for 25-30 minutes.
Let the cake completely cool before removing it from the cake tin. Dust with icing sugar and serve with Greek yogurt.