Persian Love Cake

  • 400g ground almonds
  • 1 cup raw sugar
  • 1 cup brown sugar
  • 120g butter, softened
  • 2 eggs, beaten
  • 1 teaspoon cardamon
  • 2 teaspoons rosewater
  • 250g Greek yoghurt
  • 100g slivered almonds
  • 100g pistachio kernels
 
 

1. In a bowl, combine the almond meal, sugars and butter

 
 

2. Rub the butter into the dry ingredients until it’s evenly incorporated; the mixture should be crumbly, but able to be squeezed into a ball

 
 

3. Split the mixture in half. Press one half evenly into the base of a 26cm spring form cake tin

 
 

4. With the remaining mixture, add the eggs, rosewater, cardamon and yoghurt. Mix with a wooden spoon until combined

 
 

5. Pour the mixture on top of the base

 
 

6. Sprinkle the pistachios and almonds on top and bake for about 40-50 minutes in a 180C oven. It’s done when the top is a nice deep brown, and the edges look caramelized. 

7. Serve it with more yoghurt.

 
 

What's the story?

Nutritional Information (serves 12)

  • Energy: 2390kJ
  • Protein: 12.1g
  • Fat: 38.1g (Saturated fat 8.8g)
  • Carbohydrates: 43.0g (Sugars 42.9g)
  • Sodium: 119mg

And a word from the dietitian...

Let’s compare flour with almond meal- a common substitute in gluten free baking. Per 100g, flour has around 1498kJ, 10.8g protein and 1.2g fat, whilst almond meal has 2529kJ, 20g protein and 55g fat. Therefore, despite being packed with nutrients, too much almond flour can pack on the kilojoules which, if not burned off, can pack on the weight.