I am in love with this cake.
Persian love cake is a classic enchanting recipe with floral oriental notes decorated with pistachios and rose petals. Not only is this cake pretty, this is something you won't be able to stop eating. If you are a romantic and celebrate valentine make this for your other half, I could not think of anything better to receive at Valentine.
I have adapted the recipe by reducing sugar and instead of rose water I have scented it with orange essence, vanilla essence and cinnamon. Of course use rose water by all means if you have it. Also I have added greek yogurt.
The texture of the cake is moist and rich which I think will go very well accompanied with a dessert wine or with some bubbly like champagne.. perfect for valentine!
- Prep Time : 20 minutes
- Cook Time : 50 minutes
- Yield : 8
- almond meal - 390 g - 3 + 1/3 cup
- brown sugar - 100 g - a little more than 1/2 cup
- greek yogurt - 250 g - 1 cup
- eggs - 2
- butter - 100 g - ½ cup
- vanilla essence - 1 tsp
- orange essence - 1 tsp
- unwaxed lemon zest - of 1 lemon
- cinnamon or ground spice mix - 1 tsp
- chopped pistachios - 4 tbsp
- powdered sugar - to sprinkle
- rose petals - to decorate
- salt - pinch
- rose water - 2 tsp
In a bowl mix the almond meal with the sugar, the melted butter, the salt and the cinnamon.
Add the yogurt, the eggs, the lemon zest, the vanilla and the orange essence. Mix well. Grease a round spring form baking dish measuring approx 20 cm or 8 inch diameter with oil and then sprinkle it with a little flour (use corn or rice flour if you are gluten intollerant). You can also line the bottom of the dish with parchment paper for easier removal of the cake later.
Pour the mixture into the mold and level it well with the back of a spoon. Sprinkle the edges of the cake with the ground pistachios. Bake for approx 45 to 50 minutes at 180C or 350F until the cake looks golden on top. Check with a toothpick that it is cooked.
After cooking it I have left it in the switched off oven with the door left adjar for a further 10 minutes as it was still quite moist inside.
Let the cake cool down completely before removing it from the mold. Decorate with powdered sugar and rose petals or if you like you can make some icing and drizzle it on top.
Pink not red roses for me at Valentine. And like every year I bought my favourite Valentine Italian chocolates "Baci Perugina". Classic dark chocolates with a whole hazelnut inside... looove them!