Persian Love Cake – a delicious recipe with almond meal, sugar, brown sugar, salt, unsalted butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C.
2
Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.
3
Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin.
4
To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake.
5
Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.
6
Serve at room temperature with extra Greek yogurt or cream.
7
The cake will keep in an airtight container for up to a week.
1792
kcal
Calories
122
g
Fat
147
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups almond meal (360 grams), 1 cup raw sugar (220 grams), 1 cup brown sugar (220 grams), 1 teaspoon salt, and more.
Yes, Persian Love Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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