Once upon a time, there was a Persian woman madly in love with a prince. To make him fall in love with her, she baked him this cake, filled with magical love powers. So the story goes... With hints of cardamom, pistachio, and orange, this Persian Love Cake wins our hearts every time – and it’s so easy to make.
Pre-heat oven to 180°C. Grease and line a 26cm cake pan.
In a food processor, pulse together the almond meal, sugars, butter and a pinch of salt until it resembles coarse breadcrumbs.
Spoon half the mixture into your prepared pan and press down to form an even base.
Add the eggs, yoghurt, half the orange zest and spices to the remaining crumb and pulse until smooth and creamy. Pour over the base, and tap the tin to level the top of the cake. Scatter the top with pistachios and bake for 30-35 minutes or until cake is golden.
Cool in pan on a wire rack. Mix together yoghurt, remaining orange zest and 1 teaspoon of Cardamom Pistachio Sugar to serve.
Recipe Note
This cake will keep in an airtight container for up to a week.
2 Comments
18 Feb 2025Margaret Andersson
Wonderfully delicious cake! I’ve made this cake on numerous occasions but now only add ¼ cup of the Demerara sugar otherwise it’s way too sweet for me. I serve it with my home made lactose free yoghurt – YUM! Delicious!!!!!!!
18 Feb 2022Josh
This has quickly become a go to for me. Lactose free yogurt is a fine substitute if you’re dairy-free.
2 Comments
Wonderfully delicious cake! I’ve made this cake on numerous occasions but now only add ¼ cup of the Demerara sugar otherwise it’s way too sweet for me. I serve it with my home made lactose free yoghurt – YUM! Delicious!!!!!!!
This has quickly become a go to for me. Lactose free yogurt is a fine substitute if you’re dairy-free.