Persian Love Cake
Directions
Preheat oven to 160°C (fan forced). Grease a 22cm springform pan and line base and sides with baking paper. NB: this cake is quite heavy so its important to use a springform pan to make it easier to remove the cake from the tinrn
In a food processor, add pistachios and process until it resembles fine breadcrumbs. Set aside.
In the bowl of an electric mixture, add soft butter and sugar and beat until pale and creamy. Add eggs, beating well. Add ground pistachios, coconut, almond flour, cinnamon, nutmeg, cardamom, rosewater and yogurt. Fold to combine until no streaks are visible. Pour into prepared tin and tap on the countertop once or twice to level out the batter.
Bake for 1 hour 20 minutes or until a skewer comes out clean. Allow cake to rest in the pan until completely cool then transfer to a serving plate. NB: do not be tempted to move this cake until it is completely cooled as it will crumble.
To make the yogurt icing, combine icing sugar, yogurt, lemon juice and rosewater in a bowl and whisk until thick and glossy. Spread over cooled cake and garnish with chopped pistachios and pomegranate seeds. Enjoy!
- To make this cake look even prettier, sprinkle with edible rose petals!
- 100g pistachios (shelled), finely crushed
- 300g unsalted butter, softened at room temperature
- 4 large eggs
- 300g caster sugar
- 300g McKenzie's Almond Flour
- 100g McKenzie's Fine Desiccated Coconut
- 2 tsp McKenzie's Ground Cinnamon
- 1 tsp McKenzie's Ground Nutmeg
- 2 tsp ground cardamom
- 2 tsp rosewater
- 1 cup greek style yogurt
- 2 cups icing sugar
- 2 tbs greek style yogurt
- 2 tsp rosewater
- 2 tbs lemon juice, freshly squeezed
- 50g pistachios, roughly chopped (garnish)
- Sprinkle of Pomegranate seeds, fresh or frozen (garnish)
