A beautiful Persian cake with a lovely subtle citrus flavour and hint of spice.
For an authentic Persian flavour, don’t skip the rosewater!
They differ in strength so start with a small amount and adjust to your taste – too much can be overpowering.
Calories: 423 kcal
- 200g almond flour
- 165g semolina
- 1 tbsp baking powder
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cardamom
- 120g unsalted butter at room temperature
- 150g brown sugar
- 150g white sugar
- 2 eggs
- 250g plain yoghurt
- zest of one orange
- 50g raw pistachios chopped or slivered (or almonds)
- 85ml lemon juice
- 70g white sugar
- 1 tsp+ rosewater (adjust to taste, start with less)
Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9″ cake pan.
Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
Add dry ingredients. Stir until mixed through.
Pour into pan, smooth surface. Scatter over pistachios.
Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
Poke 30 – 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing.
- Place ingredients in a saucepan over medium heat. Bring to simmer and stir to dissolve sugar. Simmer for 2 minutes. Keep warm (or reheat) for pouring.
Notes: cakes made without flour like this can tend to be a bit crumbly and dry. This cake is not – the moisture comes from the syrup poured over the cake while it’s hot!