food for thought

by michelle

persian love cake

with 2 comments

Adapted from a recipe by Gerard Yaxley this cake has a wonderfully fragrant and exotic flavour. And since it’s a love cake I added rose petals.

Rub together (to breadcrumb consistency) 360g (12½0z) of almond meal, 150g (5¼oz) each of raw sugar and brown sugar, 120g (4¼oz) unsalted butter and 1 tsp of salt. Press half into a greased cake tin. To the other half add 2 eggs (lightly beaten), 250g (8¾oz) of greek yoghurt and 1 whole nutmeg (grated).  Spread this mixture over the base. Sprinkle ½ a cup of roughly chopped pistachios over the cake and bake at 180C (350F) until it tests clean. Decorate with rose petals.


Written by michelle picker

June 26, 2012 at 10:07 am

2 Responses

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  1. Can’t WAIT to make this, TRUE!
    Can you please advice what size pan (presume Spring form?) would be best to use?
    And when it mentions “grease cake tin”, will oil spray do? Thank you


    July 24, 2012 at 4:58 pm

    • I used a silicone pan (22cm) for mine but a spring-form tin would be fine. I usually use vegetable oil for greasing as it doesn’t burn so an oil spray would be good. I hope you enjoy the cake as much as I do!

      michelle picker

      July 24, 2012 at 5:21 pm

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