Quick And Delicious
Persian Love Cake With a Modern Twist.
March 30, 2016

This is my new favourite cake.  I love the name, how beautiful it looks dressed up with rose petals piled up and pistachios hugging them on the outside plus it’s full of yummy spices like cinnamon, cardamom and nutmeg.  It tastes heavenly.

Traditionally this cake has 1 – 2 cups of sugar.  I’ve put a modern twist on it, cutting that right back.  You would never know.  There is so much goodness about this cake.  I hope it brings as much joy into your home as it does to ours.

Preparation:  10 minutes

Baking:  1 hour at 160 degrees celsius

Persian Love Cake With a Modern Twist.

  • cups almond meal (see notes)
  • 1/2 cup desiccated coconut
  • 1/2 cup medjool dates
  • 1/2 cup (120g) softened butter
  • 1 tsp himalayan or celtic sea salt
  • 2 organic eggs 
  • 1/2 cup sheep milk yoghurt
  • 1/4 cup of raw, unfiltered honey
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon 
  • 1 tsp ground cardamom
  • 1/2 cup pistachios roughly chopped
  • rose petals from the garden (& if you have them)
  • 1 cup creme fraiche, yoghurt or organic cream to serve


  1. Preheat oven to 160C (fan-forced).
  2. Grease a 17 -19cm springform cake tin or line the base with baking paper.
  3. In a blender combine the almond meal, desiccated coconut, dates, butter and salt and mix until it resembles breadcrumbs.  The consistency will be a bit like a dough.
  4. Take half of the mixture and put into the cake tin.  Gently press it into the base of the tin until it covers it evenly.
  5. Add the eggs, yoghurt, honey and spices to the nut mixture and blend until well combined.
  6. Pour on top of the base.
  7. Bake for 60 minutes OR until a knife comes out clean. The cake can be covered  if it is browning too much while cooking.
  8. Leave the cake in the tin until completely cooled, sprinkle over the chopped pistachios and rose petals if you have them, then serve with creme fraiche, thick cream or extra yoghurt on the side.  Enjoy!


  • In place of meal, use whole almonds and mill your own meal in a high speed blender, on high for approximately 30 seconds.
  • For nut free use sunflower meal in place of almonds and in place of almonds I’ve also used 1 cup macadamias plus 1 cup sunflower meal.

4 comments on "Persian Love Cake With a Modern Twist."
Christine Courcier
September 07, 2018 at 04:42 am
My cake only turned out to be 3cm deep. Do you think it needs a smaller tin than the 23cm one I used. When I was putting the base in it was a very thin layer. It doesn’t look at all like the photo.
Kate Barnes
September 12, 2018 at 11:20 am
Hi Christine, yes it sounds as though the tin was too big. The one I took the pic in was a bit smaller, try again in the smaller tin. Thanks for commenting!
May 10, 2018 at 07:07 am
Hi kate, looks delish! any subsitute for the sheep milk yoghurt?
Kate Barnes
May 31, 2018 at 05:34 am
Hi Renae, coconut yoghurt would work too!

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