Serves 10
Prep Time
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Adorned with pomegranate arils, pistachios, and more, this Persian Love Cake is the way to win over anyone’s heart with a homemade treat. As it’s made of largely almond meal and yoghurt, it’s also gluten-free.


  • 3 cup (360 g) almond meal (ground almonds)
  • 1 cup (220 g) brown sugar
  • 1 cup (220 g) raw sugar
  • 125 g butter, softened
  • 2 eggs, beaten lighten
  • 1 cup (280 g) greek-style yoghurt
  • 1 tbsp freshly grated nutmeg
  • Pistachios, to serve
  • Pomegranate arils, to serve

Preheat the oven to 180 C (160 C fan-forced). Grease and line a 23 cm springform cake pan.

Combine almond meal and sugars in a large bowl; rub in butter with fingertips until mixture resembles fine breadcrumbs. Divide mixture in half; spoon one half into prepared cake pan and press evenly over base.

Add the eggs, yoghurt and nutmeg to the remaining mixture; stir until combined. Pour over the prepared base and bake for about 1 hr or until set.


Cool cake completely in pan. Serve scattered with pistachios and pomegranate arils. Not suitable to freeze or microwave.

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