Persian Love Cake {No Added Sugar}

The Persian Love Cake is a beautiful fragrant, sweet and dense tea cake. Traditionally, the Love Cake is doused with much caster and brown sugar, but we’ve replaced these ingredients in our version with the Lakanto Baking Blend and the Lakanto Golden Monkfruit Sweetener. 

Serves: 12 

Ingredients 

  • 3  ½ cups (350g) almond meal 
  • 2 teaspoons baking powder 
  • 1 teaspoon sea salt 
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground cardamom
  • 120g unsalted butter, room temperature  
  • 1 cup Lakanto Baking Blend 
  • ½ cup Lakanto Golden Monkfruit Sweetener 
  • 2 teaspoons vanilla extract 
  • 2 large free-range eggs, at room temperature 
  • 1 tablespoon rose water 
  • 1 cup full-fat plain Greek yoghurt, at room temperature  
  • ½ cup pistachios, roughly chopped
  • ½ cup flaked almonds 
  • Dried rose petals, for serving 

 

Method 

  1. Preheat an oven to 160℃ fan force and grease and line a 22cm spring-form cake tin with baking paper. 
  2. In a large bowl, add in the almond meal, baking powder, salt, cinnamon and cardamom. Mix to combine. 
  3. In another large bowl, add the butter and Lakanto Baking Blend and Lakanto Golden Monkfruit Sweetener. Beat with electric beaters until smooth and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the rose water and Greek Yoghurt. 
  4. Add the wet mixture into the dry and fold together until you form a thick batter. Note: It will be thicker than your average cake batter. Transfer the mixture into the prepared cake tin and smooth over the surface. 
  5. Sprinkle the pistachios and almonds over the top of the cake.. Then place into the middle of the oven to bake for 50 minutes, until the top and edges are golden. The cake might still feel a little soft in the middle. Remove and allow the cake to cool completely in the cake tin. This is necessary to allow for the cake to firm up. 
  6. Remove carefully from the cake tin, then serve garnished with rose petals. 

  

Credits: 

Recipe + Food Styling: Meg Yonson

Photography: Luisa Brimble 


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