Persian Love Cake

Vegetarian | Gluten-Free | Serves 10-12 people | 1.5hrs

Ingredients

• 3 cups Almond Meal, blanched

• 1/2 cup Desiccated Coconut

• 1 & 1/2 cups Coconut Sugar

• 1/2 cup (120g) coconut oil , softened

• 1 pinch Salt, Himalayan or sea salt

• 2 large Organic Eggs , lightly beaten

• 1 cup Thick Natural Yoghurt

• 1 tsp each ground nutmeg, cardamom and cinnamon

• 1tsp of Maca root powder

• 1/2 cup Pistachios , roughly chopped

• ½ up of almond butter

• 4 nasturtium flowers to decorate

Instructions

1.     Preheat oven to 160C (fan-forced).

2.     Using butter or coconut oil, oil a cake tin and line the base and sides with baking paper.

3.     In a large bowl combine the almond meal, desiccated coconut, coconut sugar, butter and salt and mix until it resembles breadcrumbs.

4.     Spoon half of the mixture into the cake tin and gently press it evenly over the base.

5.     Add the eggs, yoghurt and spices to the almond mixture and beat until well combined. Pour over the base and smooth the top.

6.     Bake the cake for 60 minutes or until a skewer comes out clean. Cover the cake if it is browning too much during cooking.

7.     Leave the cake in the tin until completely cooled, spread almond butter across the top and sprinkle over the chopped pistachios and edible flowers.

Ritual: Invite over your closest friends to enjoy this love cake with you, burn lavender and geranium and serve with Moroccan mint tea.