Persian Love Cake
We blog about this recipe here.
- 4 c almond flour
- 1 c sugar
- 1 c light brown sugar
- 13 T butter, room temperature (yes, you read it right. 13 Tablespoons)
- 1 1/2 tsp Diamond kosher salt
- 3 eggs
- 1 1/4 c full-fat plain Greek yogurt
- 1 tsp ground cardamon (or substitute 1/2 tsp ground cinnamon
- 1/2 tsp vanilla
- 1/2 c shelled raw pistachios, chopped
- dried rose petals (no spray), for decorating (optional)
- extra Greek yogurt and pistachios for serving (or substitute whipping cream)
Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan.
Combine the almond flour, granulated sugar, brown sugar, butter, and salt. Using an electric mixer, beat on low speed until crumbly. Press about half of the mixture onto the bottom of the prepared pan.
Add the eggs, Greek yogurt, cardamon, and vanilla extract, to the remaining mixture. Beat on medium high speed until all of the ingredients are fully incorporated and the mixture is slightly fluffy, about 2-3 minutes. Pour the mixture over the bottom “crust” and sprinkle pistachios around the edges.
Bake the cake in the preheated oven for 35-45 minutes, or until golden brown. Let the cake cool completely in the pan on a wire rack.
Once the cake has cooled, carefully remove it from the pan.
Before serving, top the cake with dried rose petals and serve with extra Greek yogurt and pistachios.
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