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Persian Love Cake
Recipe

Persian Love Cake

Surprise your partner this Valentine’s Day with a moist and mouth-watering Persian Love Cake. Dress it in icing made from confectioners' sugar and lemon juice for extra zesty and sweet flavour.

Prep:
15 min
Cooking:
45 min
Serves:
8
Ingredients Method

 2 Pace Farm eggs, lightly beaten

 360 gm almond meal (3 cups)

 45 gm pistachios, coarsely chopped (¼ cup)

 120 gm unsalted butter, softened

 1 tbsp freshly grated nutmeg

 220 gm raw sugar (1 cup)

 220 gm brown sugar (1 cup)

 250 gm Greek-style yoghurt, plus extra to serve

  1. 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 the base.
  2. 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 the edge and bake for 34 to 45 minutes until golden.
  3. Cool completely in pan on a wire rack until room temperature. Serve with extra yoghurt. The cake will keep in an airtight container for up to a week.