Persian Love Cake ππΉ
Persian Love Cake ππΉ
Prep Time: 15 minutes | Cooking Time: 30-35 minutes | Total Time: 45-50 minutes | Kcal: 275 kcal | Servings: 8 servings
_____Ingredients:_____
1 cup almond meal
1 cup desiccated coconut
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 eggs
1 cup Greek yogurt
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon rosewater
1/4 cup chopped pistachios
Edible rose petals, for garnish (optional)
_____Directions:_____
Preheat your oven to 350Β°F (175Β°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, combine the almond meal, desiccated coconut, and granulated sugar.
Add the melted butter and eggs to the dry ingredients, mixing until well combined.
Fold in the Greek yogurt, ground cardamom, ground nutmeg, ground cinnamon, and rosewater until the batter is smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Sprinkle the chopped pistachios evenly over the batter.
Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, garnish with edible rose petals if desired.
