Persian Love Cake

This cake is very simple to make, yet the end result is quietly special. The demerara sugar gives a gentle crunch, while almond meal, yoghurt and spice keep the crumb tender and fragrant. A lovely one to have in the repertoire — and naturally gluten free.

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Course: afternoon tea, Brunch, Dessert, morning tea, sweets

Cuisine: Middle Eastern, Persian

Diet: Gluten Free

Prep Time: 15

Cook Time: 30

Servings:

Calories: 340kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

Equipment

Food processor
Large mixing bowl
Spatula or wooden spoon
Kitchen scales
Silicone mini loaf tins or muffin tin (12–14 capacity)
23 cm round cake tin (if baking as one cake)
Baking paper (for lining round tin)
Cooling rack

Ingredients

240 g ground almond meal
135 g demerara sugar
135 g soft brown sugar
50 g buckwheat flour
80 g unsalted butter cubed and chilled
Large pinch of salt
160 g creamy natural yoghurt
2 eggs gently beaten
1 tsp vanilla bean paste
¾ tsp nutmeg

Optional to serve

Lightly whipped cream or mascarpone
Chopped toasted pistachios or slivered almonds
Pomegranate seeds
Icing sugar for dusting

Instructions

Preheat the oven to 180°C (160°C fan).
Place the almond meal, both sugars, buckwheat flour, butter and salt into a food processor. Blitz until the mixture resembles coarse breadcrumbs.
Transfer about two-thirds of the crumb mixture (approx. 400 g) to a large bowl. Add the yoghurt, eggs, vanilla and nutmeg. Stir gently until just combined.
To bake as individual cakes
(Greased silicone mini loaf tins or muffin tin – makes approx. 10)
Divide the remaining crumb mixture evenly between the moulds and press down firmly to form a base. Spoon the batter evenly over the top.
Bake for 25–30 minutes, or until just set and lightly golden. Allow to cool slightly before removing from the tins.
To bake as one cake
(Greased and lined 23 cm round tin)
Press the remaining crumb mixture firmly over the base of the tin. Spoon the batter on top and smooth gently.
Bake for 45–50 minutes, covering loosely with foil for the final 10 minutes if the top is colouring too quickly. The cake should feel just set in the centre.
Dust with icing sugar and finish with cream, nuts or pomegranate if you like.
Lovely served slightly warm or at room temperature.

Notes

This cake can be baked as approx. 10 individual mini cakes or as one 23 cm round cake.

If baking as individual cakes, allow 25–30 minutes. Silicone moulds may take slightly longer than metal tins.

If baking as one cake, allow 45–50 minutes. Cover loosely with foil in the final 10 minutes if the top is colouring too quickly. The cake should feel just set in the centre.

This is a naturally gluten free recipe using almond meal and buckwheat flour. Ensure your buckwheat flour is certified gluten free if cooking for coeliacs.

The cake keeps well for 2–3 days in an airtight container and can also be gently warmed before serving.

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