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.
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.