Persian Love Cake

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets

Illustration by Nash Bellows

Persian Love Cake

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets

Annabel Crabb, of ABC’s Kitchen Cabinet described the Persian Love Cake as “the Nightingale of cakes.. it looks drab, but when you close your eyes it’s heaven”.

This vibrant, colourful drawing of the Persian Love cake by Nash Bellows illustrates what you see when you taste this cake – like food synesthesia...

Persian Love Cake

  • 3 cups (360g) almond meal
  • 3/4 cup raw sugar
  • 3/4 cup brown sugar
  • 120g unsalted butter, cut into small cubes
  • 2 eggs, lightly beaten
  • 1 cup Greek yoghurt
  • 1 tablespoon freshly grated nutmeg
  • 1/4 cup (45g) pistachios, coarsely chopped

Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.

Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy and pour over prepared base.

Smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.)

Cool completely in pan on a wire rack to room temperature. The cake will keep in an airtight container for up to a week.

Rosewater & strawberry yoghurt

  • 1 cup Greek yoghurt
  • 1 tablespoon rosewater
  • 3/4 chopped fresh strawberries

Mix together all ingredients and serve with cake.