Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 498kcal 24%
Fat 24g 36%
Saturated Fat 9g 45%
Carbohydrates 65g 21%
Fiber 4g 16%
Sugar 48g 96%
Protein 10g 20%
Cholesterol 67mg 22%
Sodium 164mg 6%

Percent Daily Values are based on a 2,000 calorie diet.

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Persian Love Cake

Name: Persian Love Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Ingredients: 2 cups (200g) almond meal (almond flour); 1 1/2 cups (165g) semolina; 1 tbsp baking powder; 1/2 tsp ground nutmeg; 1.5 tsp ground cardamom; 120g / 8 tbsp unsalted butter , at room temperature; 3/4 cup (150g) brown sugar , packed; 3/4 cup (150g) white sugar; 2 eggs; 1 cup (250g) plain yoghurt; Zest of one orange; 50g / 2 oz raw pistachios , chopped or slivered (or almonds); Syrup:; 1/3 cup (85 ml) lemon juice; 1/3 cup (70g) white sugar; 1 tsp+ rosewater (adjust to taste, start with less)

Prep 15m

Cook 1h

Total 1h 15m

This Persian Love Cake is a delightful combination of almond meal, semolina, nutmeg, cardamom, and orange zest, baked to perfection with a hint of rosewater syrup. Topped with crunchy pistachios (or almonds), this cake is a heavenly treat for any occasion.

Persian Love Cake

Notes

General note:cakes made without flour like this can tend to be a bit crumbly and dry. This cake is not - the moisture comes from the syrup poured over the cake while it's hot!

Nutrition Facts

Persian Love Cake

Ingredients

Syrup

Steps

Nutrition Facts

Notes

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