Persian Love Cake Recipe

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Persian Love Cake
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Ingredients:

Directions:

  1. Preheat oven to 180°C.
  2. Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.
  3. Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin.
  4. To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake.
  5. Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.
  6. Serve at room temperature with extra Greek yogurt or cream.
  7. The cake will keep in an airtight container for up to a week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 444.47 Kcal (1861 kJ)
Calories from fat 186.98 Kcal
% Daily Value*
Total Fat 20.78g 32%
Cholesterol 74.73mg 25%
Sodium 327.67mg 14%
Potassium 143.28mg 3%
Total Carbs 59.68g 20%
Sugars 55.63g 223%
Dietary Fiber 1.97g 8%
Protein 7.79g 16%
Vitamin C 0.3mg 0%
Vitamin A 0.2mg 5%
Iron 1.1mg 6%
Calcium 97.3mg 10%
Amount Per 100 g
Calories 272.77 Kcal (1142 kJ)
Calories from fat 114.75 Kcal
% Daily Value*
Total Fat 12.75g 32%
Cholesterol 45.86mg 25%
Sodium 201.09mg 14%
Potassium 87.93mg 3%
Total Carbs 36.62g 20%
Sugars 34.14g 223%
Dietary Fiber 1.21g 8%
Protein 4.78g 16%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 5%
Iron 0.7mg 6%
Calcium 59.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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