Recipes
Persian Love Cake
Ground almonds and yogurt give this special cake a unique texture, while saffron, nutmeg and rosewater add exotic, fragrant flavours
Ground almonds and yogurt give this special cake a unique texture, while saffron, nutmeg and rosewater add exotic, fragrant flavours
(14 votes)
Cook: 1 Hour 20 Mins
Serves: 16
Price: 32p per serving
Nutritional Information
Each 80g serving contains
Energy
929kj
222kcal
929kj
222kcal
11%
Fat
11.2g
11.2g
Med
16%
16%
Saturates
2.3g
2.3g
Med
12%
12%
Sugars
14.4g
14.4g
High
16%
16%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1161kj/277kcal
Typical energy values per 100g:
1161kj/277kcal
Ingredients
2tbsp milk, slightly warmed
A few strands of saffron
150g plain flour
1tsp baking powder
150g ground almonds
2tbsp rosewater
1tsp nutmeg
50g pistachios, chopped, plus extra to decorate
Zest of 2 oranges
6 eggs
200g golden caster sugar
225ml Chosen by you Greek Style Natural Yogurt
Rose, petals and leaves, for decoration*
Icing sugar, to dust
Method
1
Preheat the oven to 180C/160C Fan/ Gas 4. Line a 20cm round cake tin. Put the milk in a bowl and add the saffron.
2
Sift the flour and baking powder into a bowl. Fold in the almonds, rosewater, nutmeg, chopped pistachios, zest, and the milk and saffron mixture. Set aside.
3
Put the eggs and caster sugar in a bowl and stand over a pan of just- simmering water. Whisk until thick and mousse-like. Using a metal spoon, gently fold in the yogurt followed by the flour mixture, until combined.
4
Pour into the lined cake tin and bake for 1 hr until golden on top and a skewer comes out clean. Turn out and leave to cool on a rack.
5
To serve, sprinkle the cake with extra pistachios. Decorate with a rose, petals
and leaves, then dust with icing sugar.