Gluten Free Persian Love Cake

Ingredients

• 450 g Almonds (ground into fine almond flour; can use pre‑made almond flour)
• 200 g Granulated Sugar (white granulated sugar)
• 190 g Light Brown Sugar (soft light brown sugar)
• 220 g Unsalted Butter (softened to room temperature)
• 0.75 tsp Salt (fine sea salt)
• 3 large Eggs (room temperature)
• 280 g Full‑Fat Plain Yogurt (Greek‑style, full fat)
• 0.5 tsp Ground Cinnamon
• 0.5 Vanilla Pod (seeds scraped from half a pod)
• 1 medium orange Orange Zest (zest only, finely grated)
• 1 tsp Rose Water (scant teaspoon (slightly less than 1 tsp))
• 30 g Slivered Pistachios (shelled and skinned, for garnish)
• 5 g Edible Rose Petals (dried, for garnish)

Instructions

1. Grind Almonds

   Place half of the almonds in the food processor, pulse on high speed in short bursts for about 2‑3 minutes, scraping down the sides as needed, then repeat with the remaining almonds until a fine, flour‑like texture is achieved.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl, add the almond flour, granulated sugar, light brown sugar, and salt. Mix on low speed until evenly distributed.

   Time: PT3M

3. Incorporate Butter

   Add half of the softened butter to the dry mixture, mix on low speed until just combined, then add the remaining butter and continue mixing until the mixture resembles coarse crumbs.

   Time: PT5M

4. Form the Crust

   Line the 8‑inch springform pan with parchment paper. Transfer half of the crumb mixture (about 523 g) into the pan, press firmly with a flat glass plate to create an even bottom and then press the mixture up the sides to form a uniform crust.

   Time: PT5M

5. Chill Crust

   Place the pan with the crust in the refrigerator to firm up while you prepare the filling.

   Time: PT10M

6. Prepare Wet Filling

   In the same mixing bowl, whisk together the eggs (one at a time), full‑fat yogurt, ground cinnamon, orange zest, vanilla seeds, and rose water. Mix on low speed for about 1‑2 minutes after each addition until just combined; avoid over‑beating.

   Time: PT10M

7. Combine Remaining Crumb Base with Filling

   Add the remaining half of the almond crumb mixture to the bowl with the wet filling. Mix on low speed just until the batter is uniform; it will be quite wet.

   Time: PT5M

8. Preheat Oven

   Set the oven to 175 °C (350 °F) and allow it to preheat while you finish the batter.

   Time: PT5M

   Temperature: 175°C

9. Add Batter to Crust

   Pour the wet batter over the chilled crust, spreading gently with a spatula to create an even surface.

   Time: PT2M

10. Bake the Cake

    Bake for 1 hour 5 minutes on the middle shelf. The cake should be lightly golden and still have a slight jiggle when the pan is gently shaken.

    Time: PT1H5M

    Temperature: 175°C

11. Cool Completely

    Remove the cake from the oven and place the pan on a cooling trivet. Allow it to cool at room temperature until completely cool (about 30 minutes).

    Time: PT30M

12. Refrigerate to Set

    Cover the pan loosely with foil and refrigerate for at least 4 hours (or overnight) to allow the cake to set firmly.

    Time: PT4H

13. Garnish and Serve

    Run a thin knife around the edge of the pan, release the springform, and transfer the cake to a serving platter. Sprinkle slivered pistachios evenly over the top and scatter edible rose petals for a decorative finish. Serve with a dollop of sour cream or whipped cream if desired.

    Time: PT5M

Nutrition Facts

Calories

756

Protein

15 g

Carbohydrates

78 g

Fat

73 g

Fiber

4.5 g