When I was in Berry on my road trip, we stopped into a lovely delicatessen/coffee shop. We all settled down to enjoy a coffee and I had a look at the cakes, just to see what they had on offer. To my surprise they had a cake I had not heard of… A Persian Love Cake! Of course I had to order a piece to try. It was absolutely deliciou

On my return to my kitchen, I looked up the recipe and tweeked it a little so it had that Everydaycook touch. It has the advantage of being gluten free too.

I made the base thicker and richer and added hazelnut to the inside mixture and a touch of rose water.



360g ground almonds
220g raw sugar
220g brown sugar
120g unsalted butter, softened
Pinch salt
2 eggs, beaten
1 tbspn of freshly-ground nutmeg
250g Greek-style thick natural yoghurt
Plus extra yoghurt to serve
100g pistachio kernels, split

(I added hazelnut and rose water to this)

rose petals.


Tip the almond meal, both types of sugar and the butter into a bowl. Rub the butter into the dry ingredients until it’s evenly incorporated; the mixture should be crumbly and able to be hold the shape if pushed together. Split the mixture in half. Press one half evenly into the base of a 26cm spring form cake tin, which is greased and lined with baking paper.Now to the remainder of the mixture add the nutmeg, and your 250g of yoghurt and both eggs. Mix until well incorporated and if you would like to follow my idea add 1/2 cup of hazelnut and two teaspoons of rose water.It should take about 40-50 minutes in a 180C oven. It’s done when the top is a nice deep brown, and the edges look caramelized. Serve it with more yoghurt.

Sprinkle with rose petals.
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