Persian Love Cake

Persian Love Cake

Preparation 15 mins, plus time Cooking.
Serves 8.

This cake is impressive, delicious and very simple. It is fine to make this cake a couple of days ahead of time and refrigerate covered in plastic wrap.


360 gm (3 cups) almond meal
220 gm (1 cup) raw sugar
220 gm (1 cup) brown sugar
120 gm unsalted butter, softened
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg
45 gm (¼ cup) pistachios, coarsely chopped
Fresh berries to serve


Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.
Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes).
Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt and fresh berries. The cake will keep in an airtight container for up to a week.

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