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    You are in: Home / Recipes / Persian Love Cake Recipe
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    Persian Love Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    **Jubes**'s Note:

    THere seem to be several different versions of this cake. This one is used by Chef Gerard Yaxley at Qom’s restaurant in Coolum, Queensland.. This recipe will be gluten-free suitable if a gf yogurt is used

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    Units: US | Metric


    1. 1
      Preheat oven to 180°C.
    2. 2
      Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.
    3. 3
      Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin.
    4. 4
      To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake.
    5. 5
      Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.
    6. 6
      Serve at room temperature with extra Greek yogurt or cream.
    7. 7
      The cake will keep in an airtight container for up to a week.

    Ratings & Reviews:

    • on August 01, 2011


      I was a bit worried about this cake when I was cooking it as it seemed quite liquid even after 30 minutes in the oven but it firmed up beautifully when it cooled. Because it was for a teenager's birthday, I sprinkled icing sugar, nutmeg and grated chocolate on top and decorated it with lavender flowers. It was superb and easy to make. Thanks for posting this recipe. I must pass it on to my gluten free Mum.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Persian Love Cake

    Serving Size: 1 (121 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 559.2
    Calories from Fat 298
    Total Fat 33.1 g
    Saturated Fat 9.9 g
    Cholesterol 78.7 mg
    Sodium 318.6 mg
    Total Carbohydrate 61.4 g
    Dietary Fiber 4.9 g
    Sugars 53.7 g
    Protein 10.1 g

    The following items or measurements are not included:

    Greek yogurt

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