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Persian Love Cake
Persian Love Cake
Cakes

Persian Love Cake

2
20 mins
30 mins
Easy
12

We're told that the Persian love cake came about as a romantic gesture baked for a Persian prince, and now serves as a symbol of undying love. Ahhhhhhh....

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  • Ingredients
  • Method

Ingredients

  • 360 gm (3 cups) almond meal
  • 220 gm (1 cup) Chelsea Raw Sugar
  • 220 gm (1 cup) Chelsea Soft Brown Sugar
  • 120 gm unsalted butter, softened
  • 2 eggs, lightly beaten
  • 250 gm Greek-style yoghurt, plus extra to serve
  • 1 tbsp freshly grated nutmeg
  • 45 gm (¼ cup) pistachios, coarsely chopped
  • Food grade dried rose petals (can be found in most specialty food and tea stores) 

Chelsea Products in Recipe

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Raw Sugar

Raw Sugar

This natural granulated...
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{has_more=false, offset=1, total=1, results=[{comment_text=No! I tried the Ottolengi recepie before and it was delicious. This one is not, sorry. Or I didnt get it right. Like something missed....the texture is not...curdly.. too grisy...still fragrant though ..we dont like it, sorry..., approved=true, user_name=Inna, hs_createdate=1702249853906, rating_new__1_5_=2, id=11175329105}]}
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Method

Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.
Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt and dried rose petals.
The cake will keep in an airtight container for up to a week.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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