Persian Love Cake

sbs.com.au

Melisa Crosby

subheading: Crumb base:

300 g (10½ oz/3 cups) almond meal

185 g (6½ oz/1 cup) raw caster (superfine) sugar

220 g (7¾ oz/1 cup firmly packed) soft brown sugar

120 g (4¼ oz) unsalted butter, melted

subheading: Cake batter:

2 eggs, lightly beaten

250 g (9 oz/scant 1 cup) natural or Greek-style yoghurt

⅛ tsp salt

1 tsp ground cardamom

2 tsp rosewater

25 saffron threads

3 tbsp flaked almonds

3 tbsp pistachio nut kernels, roughly chopped

subheading: To decorate (optional):

unsprayed edible rose petals

subheading: To serve:

500 g (1 lb 2 oz/2 cups) Greek-style yoghurt

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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