Persian Love Cake

Persian Love Cake

By Toni Bastian
0:15 To Prep
0:35 To Cook
8 Servings
Average Rating
Difficulty Easy

A family favourite dessert cake, the smell of fresh grated nutmeg while it bakes is just divine. We love it served with plenty of greek yoghurt.


  • 360gm or 3 cups almond meal
  • 220gm or 1 cup raw sugar
  • 220gm or 1 cup Brown sugar
  • 120gm Unsalted butter at room temperature
  • 2 Eggs, lightly beaten
  • 250gm natural or Greek yoghurt
  • 1 Tbsp freshly grated nutmeg
  • 45gm Pistachio nuts, coarsely chopped

Step 1

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 Spring-form pan, gently pressing to evenly cover base. (or reduce the ingredient ratio a little and use the Chefs Tool Box Spring Form Pan)

Step 2

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. The cake will keep in an airtight container for up to a week

Chef's Tips

Needs to be fresh grated nutmeg for the best flavour, available in supermarkets.

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