Persian Love Cake Recipe By Tasty Food

PERSIAN LOVE CAKE

Steps:

• Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9" cake pan.
• Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
• Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
• Add dry ingredients. Stir until mixed through.
• Pour into pan, smooth surface. Scatter over pistachios.
• Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
• Poke 30 - 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
• Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing / confectionary sugar, of a Lemon Glaze (use this one)

PERSIAN LOVE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and grease a round 9-inch cake pan.
• Mix together sugar and eggs until fluffy and frothy. Then, add in the Greek yogurt, cashew or almond milk, orange blossom water, butter extract, and vanilla extract, and mix until just combined.
• Sift all of the dry ingredients together, except for the almonds, into the large mixing bowl, and mix until the batter is homogeneous.
• Pour the batter into the greased round 9-inch cake pan. Then, evenly scatter the crushed sliced almonds over the top of the batter.
• Put the pan in the oven, and bake for 40 minutes to an hour, or until an inserted toothpick comes out mostly clean (there should be a few moist crumbs).
• Slice and serve.