Persian love cake

Persian Love Cake

Ground almonds and yogurt give this special cake a unique texture, while saffron, nutmeg and rosewater add exotic, fragrant flavours

By , 02 February 2016

(12 votes)

Persian Love Cake
  • 1 Hour 20 Mins

  • Serves: 16

This cakes origins are steeped in legend. Legend has it that a young woman was once madly in love with a Persian prince and, in an attempt to win his love, made him an incredible cake packed with magical love powers.With a subtle combination of spices, nuts and aromatic rose, it won the way to his heart. While we don’t necessarily believe in love potions, it may be worth a try!
*Rose petals and leaves for decoration only.

Nutritional Info
Each 80g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1161kJ/278kcal.
  • 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.