Persian Love Cake
- Ready in: 80 mins
- Serves: 16
- Price: 32p per serving
- 2tbsp milk, slightly warmed
- A few strands of saffron
- 150g plain flour
- 1tsp baking powder
- 150g ground almonds
- 2tbsp rosewater
- 1tsp nutmeg
- 50g pistachios, chopped, plus extra to decorate
- Zest of 2 oranges
- 6 eggs
- 200g golden caster sugar
- 225ml Chosen by you Greek Style Natural Yogurt
- Rose, petals and leaves, for decoration*
- Icing sugar, to dust
Preheat the oven to 180C/160C Fan/ Gas 4. Line a 20cm round cake tin. Put the milk in a bowl and add the saffron.
Sift the flour and baking powder into a bowl. Fold in the almonds, rosewater, nutmeg, chopped pistachios, zest, and the milk and saffron mixture. Set aside.
Put the eggs and caster sugar in a bowl and stand over a pan of just- simmering water. Whisk until thick and mousse-like. Using a metal spoon, gently fold in the yogurt followed by the flour mixture, until combined.
Pour into the lined cake tin and bake for 1 hr until golden on top and a skewer comes out clean. Turn out and leave to cool on a rack.
To serve, sprinkle the cake with extra pistachios. Decorate with a rose, petals and leaves, then dust with icing sugar.