The Dinner Planner

Persian Love Cake

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Prep Time 1 minute
Cook Time 35 minutes
Servings 6 people


  • 180 g almond meal
  • 100 g raw sugar
  • 100 g brown sugar
  • 60 g butter – softened
  • 1 egg
  • 125 g greek yoghurt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 2 tbsp pistachios – chopped


  • Preheat oven to 180. Line and grease an 18cm springform pan.
  • Place almond meal, sugars and butter in a bowl. Rub till combined.
  • Press half the mixture into the bottom of the pan.
  • To the rest of the mixture add the egg, yoghurt and spices. Stir to combine and pour into pan.
  • Sprinkle the pistachios around the edge of the pan. Pop in oven and bake for 30-35mins or until just set. Leave to cook in pan.
  • Enjoy with a dollop of greek yoghurt or cream


Calories: 413kcal | Carbohydrates: 41g | Protein: 10g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 96mg | Potassium: 69mg | Fiber: 4g | Sugar: 35g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg

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