Directions
Ricetta originale:
https://www.recipetineats.com/persian-love-cake/
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)
Instructions
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Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9″ cake pan.
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Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
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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.
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Add dry ingredients. Stir until mixed through.
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Pour into pan, smooth surface. Scatter over pistachios.
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Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
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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.
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Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing.
Syrup:
- 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!
