Persian Love Cake

Makes around 12 Slices.

My Version of a Persian Love Cake.

The traditional story is of a young woman who wanted to win the heart of a Prince by making him a magical cake to entice him…..

My Cake has similar ingredients, with some swapped for specific dietary needs and I have baked it for the people I love.

Moist and fluffy, this cake wont disappoint the taste buds. .

Gluten free, sugar free.

Equipment: loaf pan, canola spray, baking paper and food processor.

Ingredients:

  • 100 grams pitted dried dates.

  • 60 grams coconut oil

  • 2 fresh eggs

  • 60g shelled pistachios, finely chopped

  • 1/2 cup orange juice

  • ¼ tsp rose water

  • 50 grams ground almond flour

  • 50 grams hazelnut meal flour

  • 1 tsp cinnamon

  • 1 tsp cardamom

  • 1 tsp bicarbonate of soda

  • 2 Tbsp goji berries, finely chopped

  • 1 Tbsp apple cider vinegar

Icing:

  • 60grams cream cheese

  • 2 drops rose water.

  • 1 tsp honey

  • 1 tsp lemon zest

Method:

  1. Preheat oven to 160 °C (fan forced) or 180° C for a conventional oven. Then spray a loaf pan with canola oil and line with baking paper, set aside.

  2. In a food processor, place the dates, coconut oil and eggs and process until creamy.

  3. Add 40 grams pistachios, orange juice, flours, 1 Tbsp goji berries, cinnamon, cardamom and the bicarb soda and pulse ingredients until desired texture is reached. Then add the apple cider vinegar and pulse again until mixed through thoroughly.

  4. Pour mixture into the loaf pan and jiggle it down gently, then bake in the oven for 30 minutes or until cooked through entirely. TIP: Use a skewer stick to insert in the cake, if it comes out clean its cooked through.

  5. Cool cake in pan and then turn out onto a plate or chopping board ready for icing. Tip: Make sure cake is completely cooled when icing cake, as if the cake is still warm the icing will melt. Alternatively, you can stick the cake in fridge before icing to cool down quicker.

  6. To make the icing, mix all the ingredients well and spread over cake evenly. Then scatter remaining pistachios and goji berries to decorate.  

  7. Enjoy with your loved ones!

Nutritional analysis per slice.

  • Energy: 196Cals/ 819kJ

  • Protein: 4.2g

  • Fat: 4.8g

  • Saturated fat: 6.7g

  • Carbohydrate:        11.3g

  • Sugars:                     9.1g

  • Fibre:                       2.6g

  • Sodium:                 153mg

Australia, consultations, homecook, lismore, northern rivers, NSW, nutritionistTheresa Gray#glutenfreecake, #sugarfree, #valentinesday, #pesianlovecake, #lovecake, #love, #baking, #daterecipesComment