Persian Love Cake
About
Prep Time:
20 minutes
cook time:
45 minutes
serves:
8
This recipe sits within A Middle Eastern Spread menu from The Dinner Party Guide — designed so every dish works together. This menu is fully vegan.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
2 cups almond meal
1 cup plain flour
1 cup caster sugar
1 tsp baking powder
½ tsp bi carb soda
2 tsp ground cardamom
½ tsp ground cinnamon
½ cup coconut yoghurt
¾ cup almond milk (or other plant milk)
⅔ cup olive oil
2 tbsp rosewater
1 tbsp lemon zest
1 tbsp apple cider vinegar
pinch of salt
optional: crushed pistachios, dried rose petals to garnish and cardamom sugar
Preparation:
Preheat oven to 170°C. Grease and line a 20cm round cake tin
In a large bowl, whisk together almond meal, flour, sugar, baking powder, bi carb soda, cardamom, cinnamon, and salt
In another bowl, mix coconut yoghurt, almond milk, olive oil, rosewater, lemon zest, and vinegar until smooth
Combine wet and dry ingredients, mixing until just incorporated
Pour batter into prepared tin, smooth the top
Bake for 40–45 minutes until a skewer comes out clean
Cool completely, then sprinkle with crushed pistachios and dried rose petals before serving.
