I have 2 Zanewly wed friend’s Natalie and Dom who recently sparked my interest in a Persian Love Cake.
Natalie was working away from home a few weeks ago (I was lucky enough to catch up with her) and I noticed Dom had tagged Natalie to a picture of a Persian Love Cake cake posted on his FB page, he wrote with the picture ‘One slice is never enough’. Made me think that cake must be good, also made me think ‘Oh how romantic Mr Dom’, I think he was missing his beautiful bride and rightfully so. I kind of forgot about the cake for the week until Zagorgeous MIL Fiona came out to visit and reminded me of Dom’s Cake picture. I said right that’s it I have to find out what’s in it. That’s when I put good old Google to work and sure enough I got my recipe for a ‘Persian Love cake’. The recipe is by Gerard Yaxley and it was posted on Gourmet traveller. I read through the recipe, the ingredients sounded delicious, you really only have to say ‘sugar’and I’m there!! To give you a bit of insight on the ingredients we are talking raw sugar, almond meal, brown sugar, butter, yoghurt, nutmeg and eggs. I liked that the ingredients didn’t sound complicated and had the added bonus of being gluten free (not that I am but it is always handy to have a few GF recipes up your sleeve). Needless to say I added this little treasure to my list of ‘Must Bakes’.
Yesterday was baking project day and yes you guessed it ‘Persian Love Cake’ was on the menu in Zamama’s kitchen. You can find the recipe here.
Below you will see half the mixture pressed into the springform pan and half remaining in the bowl. When pressing base mixture’s into a pan I always find a flat bottomed glass does the job really well.
I think you could easily use a narrower diameter in your springform pan especially if you want a cake with more depth then 2cm.
The cake cooked up really well with no complications, all you need to do is follow the instructions.
I did detour from the recipe just slightly in 2 ways. I only had dried nutmeg and I always like to use standard butter in my cooking rather then unsalted I find the regular butter balances out the flavours a little more.
I am seriously thinking about putting it on my Christmas menu for dessert. I love baked cheesecakes and this little treasure reminds me of a cheesecake but with a bit of a spiced twist, you also get a little crunch from the raw sugar in the base but that just enhances the whole tasting experience. Give this recipe a whirl you won’t regret it.
Oh and you must serve it with the Greek Yoghurt the recipe suggests it balances the sweetness perfectly.