Once upon a time a beautiful woman fell in love with a handsome Persian prince. She knew that as she was not a princess herself, she couldn’t get him to notice her without a little help – so she baked a delicious, aromatic cake filled with magical love potions. There are two endings to the story – in one they live happily every after (my favourite), in the other the prince shuns her advances and she eats the entire cake to herself! Now these gorgeous cakes are popular at extra special occasions such as weddings and sunshine-soaked summer parties.
Everything about this flavourful, traditional Iranian recipe is fairytale friendly – from its pretty appearance (usually it is adorned with flowers and emerald-like pistachios) to its enchanting history. Rich, fragrant Persian Love Cake is a firm favourite of mine – and it’s so easy to make. My version is an adaptation of traditional recipes – so it’s gluten-free and refined sugar free.
180g ground almonds
250g coconut palm sugar
80g unsalted butter
1 organic free range egg
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp ground cardamom
125g coconut yoghurt or full fat Greek yoghurt
Rose petals, orange zest, coconut yoghurt and chopped pistachios to decorate and serve.
- Preheat your oven 10 180C or Gas Mark 4
- Grease a cake tin or mini tins
- Mix ground almonds and palm sugar well in a bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs
- Spoon half the mixture into a tin and press down firmly into the base
- Add the egg and yoghurt to the remaining mixture with the spices and mix well until it is smooth and creamy
- Pour over the base
- Bake until golden brown – around 30 minutes
- Allow to cool then decorate with rose petals, orange zest and pistachios. Serve with coconut yoghurt.