Persian Love Cake
Persian Love Cake | Serves 8
I first discovered this delicious recipe here, and I've adapted a little. The original recipe is pretty darn perfect though!
This Persian Love Cake offers a balance of rich, wholesome ingredients, beautifully enhanced with a touch of aromatic nutmeg and pistachios. Almond meal provides a naturally gluten-free option, offering a boost of protein and heart-healthy fats, while nutmeg and pistachios add antioxidant and anti-inflammatory benefits, making this cake not only indulgent but also nourishing.
Ingredients
3 cups almond meal
1 cup coconut or raw sugar
1 cup brown sugar (or coconut sugar for a lower-glycaemic option)
120g unsalted butter, softened
1 tsp sea salt
2 eggs, lightly beaten
250g plain yoghurt (or milk kefir for extra probiotic benefits), plus extra for serving
1 tbsp freshly grated nutmeg
1/4 cup pistachios, coarsely chopped
Instructions
Preheat oven to 180°C (350°F). Prepare a 26cm-diameter springform tin by lightly buttering and lining it with baking paper to prevent sticking.
In a large mixing bowl, combine the almond meal, coconut sugar, brown sugar, butter, and salt. Use your fingertips to rub the mixture until it resembles coarse crumbs.
Spoon half of this crumbly mixture into the prepared tin, pressing gently to form an even base layer.
To the remaining mixture, add the beaten eggs, yoghurt (or kefir), and freshly grated nutmeg. Stir with a wooden spoon until smooth and creamy.
Pour this batter over the base layer, smoothing the top with a spatula. Scatter chopped pistachios around the edges for an attractive border.
Place a baking tray under the cake tin to catch any potential drips, and bake for 30-35 minutes, or until the top is golden and a skewer comes out clean.
Allow the cake to cool completely in the tin on a wire rack. Once cooled, serve with an extra dollop of yoghurt or kefir, a sprinkle of rose petals and/or borage flowers.
Nutritional Note
Almond meal provides healthy fats and a natural source of magnesium, which supports relaxation and stress relief. The nutmeg not only adds warmth but has been traditionally used for its calming and digestive-supporting properties, while pistachios offer a source of protein, fibre, and beneficial fats. This cake will keep well in an airtight container for up to a week, allowing you to enjoy it at a healthy pace.
Enjoy this delightful, aromatic cake as a treat with the added nutritional benefits from each ingredient – it’s indulgent yet nourishing in every bite!
Second Ferment Flavouring Options
Lemon & Ginger
Add a slice or two of fresh lemon (organic if possible) and a small piece of ginger (about 1 inch, sliced) to the strained water kefir.
Raspberry
Add a small handful of fresh or frozen raspberries (about 1/4 cup) to the strained kefir water.
Instructions for Second Ferment
Add your chosen flavouring ingredients to a bottle or jar with a secure lid.
Pour the strained kefir water over the flavourings and close the lid tightly.
Leave at room temperature for 24-48 hours. Open carefully, as pressure may build up.
Strain out the fruit/ginger, and your water kefir is ready to drink! Refrigerate to slow fermentation.
Enjoy your refreshing, lightly fizzy water kefir! 💦
