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Persian Love Cake (Gluten Free)


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Ingredients

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Persian Love Cake

  • 1 whole nutmeg
  • 45 g pistachios
  • 360 g almonds
  • 220 g raw sugar
  • 220 g brown sugar
  • 120 g unsalted butter
  • 1 tsp salt
  • 2 eggs
  • 250 g Greek style yoghurt, plus extra for serving
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Recipe's preparation

    Persian Love Cake
  1. Preheat oven to 170C

  2. Line and butter a 26cm spring form pan.

  3. Place nutmeg into mixing bowl and grind 12 sec/speed 9. Set aside.

  4. Place pistachios into mixing bowl and, with dial set to Closed lidclosed lid position, coarsely chop by pulsing withTurbo 3 times.Set aside.

  5. Place almonds into mixing bowl and mill for 6 sec/speed 9.

  6. Add sugars, butter and salt and mix 15 sec/speed 5, using spatula to assist if necessary.

  7. Put half of the mixture into prepared pan and gently press down using tablespoon to form a base.

  8. Add eggs and nutmeg to remaining mixture and mix 10 sec/speed 3, using spatula to assist.

  9. Add yoghurt and mix 10 sec/Reverse/speed 3. Pour onto base.

  10. Scatter edges with pistachios and bake 45 - 60 minutes until set in centre and firm to the touch.

    Cool completely before serving with extra yoghurt.

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Tip

Image by ameanderingmango.blogspot.com


This recipe was kindly contributed by Gerard Yaxley of Qom Restaurant, Sunshine Coast and converted for use in the Thermomix by some of our talented Victorian Group Leaders and Consultants. Thank you.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Ive baked this delicious cake about 3 times and it...

    Submitted by Ruby Tuesday on 25. June 2017 - 19:47.

    I've baked this delicious cake about 3 times and it always turned out.

    Just wondering if you could freeze it?

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  • Beautiful cake! I, like other users, reduced the...

    Submitted by PaigeHoorweg on 17. April 2017 - 12:40.

    Beautiful cake! I, like other users, reduced the both sugars & baked 55 mins then leaving in the switched off oven for 15 minutes. I used a 23cm tin & greased & lined base & sides. I wondered if the whole nutmeg would be overpowering but it really is a lovely sweet flavour that works beautifully. Just to be fancy I added a little orange zest & rosewater to the mix too.
    I used coconut yoghurt which was no difference to the taste. I would recommend placing the tin on a baking tray so any oil doesn't smoke up your oven the next time you switch it on - perhaps the fat content of nuts AND coconut yoghurt made mine a little oilier.
    Definitely making this one again!

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  • Lovely cake. I took the advice of some of the...

    Submitted by Maile on 2. February 2017 - 20:05.

    Lovely cake. I took the advice of some of the other reviewers and made the following modifications: milled the raw sugar, reduced both sugars to 120g each & after cooking for 55 mins I turned off the oven but left the cake in there for 15 mins. The cake was cooked perfectly. I also lined my springform tin with baking paper and then sprayed it with canola spray just to be sure - I didn't have any issues with it sticking. I'll definitely make this again. I think it would work well with orange added, so maybe I'll experiment with that next time.

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  • Cooked this for my bookclub

    Submitted by A Wells on 18. June 2016 - 01:59.

    Cooked this for my bookclub and everyone loved it and unlike previous bookclub some had a second helping!! I cooked it for last 5 mins on 180 degrees and left it in the pan to cool.When taking it out I first of all scraped around the side so it would come out easily.

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  • Mini Persian Love Cakes  I

    Submitted by Gillian Lamb on 7. July 2015 - 19:38.

    Mini Persian Love Cakes Mini Persian Love Cakes
      I made individual Persian Love Cakes! :)  

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  • This was fantastic! I haven't

    Submitted by Margarita Helen on 7. December 2014 - 19:06.

    This was fantastic! I haven't made this for years and I remember it being very fiddly but this time it was easy. I didn't have a spring form pan so used my silicon cupcake holders and they came out so well. Best of all, every single person who tried this at two separate parties yesterday wanted more. Even one guy said he doesn't like sweet things but he loved this! Definitely doing this again. I did halve both sugars and glad I did. I also cooked them for 50 minutes and left them in oven for 15 minutes after switching oven off. Cooked all the way through, just! Thanks for sharing. Definitely going to make this for Xmas too. :-)

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  • This  cake came out

    Submitted by ronellem on 13. April 2014 - 15:45.

    This  cake came out perfectly, but I had to make  a  few changes:

    I used only 100 g raw sugar (I will mill this next time). 

    I used 5ml nutmeg but will use much more as the taste was rather bland. Maybe use the whole nutmeg next time.

    The suggested size tin is too big-  I used a 23 cm tin and lined it.

     Bake and leave in oven to cool so cake can set: I baked for 50 minutes in a fan -forced oven, then turned off and left to cool for another 15 minutes. The cake was cooked in the middle. 

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  • This is a fabulous cake and I

    Submitted by Yvette Troy on 24. January 2014 - 09:53.

    This is a fabulous cake and I have even made it into cup cakes, bit fiddly but were greatly received at work. I use a bit less of each sugar and still great. To help get it out I either line the sides with baking paper as well as base or leave it to cool before opening springform (and have also had to use a blunt knife to separate from sides if no baking paper).  For me it is definitely worth the prep with baking paper to get it out easily. Thanks for a great recipe! 

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  • I've made this cake a couple

    Submitted by Hansto on 3. January 2014 - 10:33.

    I've made this cake a couple of times and it tastes amazing but each time I've had to cook it for soooooo much longer than the 45 - 60 mins to get it to set and it ends up nearly burnt.  If I took it out at the suggested time it would fall apart as soon as I released the sides of the spring form tin.  I've followed the recipe to a T but it doesn't look very appealing due to how dark it looks.  Does anyone have any suggestions or have had the same problem??

     

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  • Hi there,   Ive had 3

    Submitted by Shaz04 on 29. November 2013 - 18:31.

    Hi there,

     

    Ive had 3 attempts at making this cake, Ive followed the instructions on here to a tee each time, Ive sprayed the spring form pan well each time & as soon as the cake is cooked it sticks like glue around the pan & is impossible to get out, it tastes absolutely beautiful but Id really like the cake in one piece.....

    Any suggestions on what Im doing wrong?

    Thanks so much :)

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  • I will be making this cake as

    Submitted by linda6330 on 5. September 2013 - 13:50.

    I will be making this cake as it sounds yummy & I had tried a similar cake at a cafe recently & loved the flavour. Have to wait until my diet is over though. :~

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  • I made this cake today after

    Submitted by claireh on 19. May 2013 - 11:40.

    I made this cake today after seeing it as Recipe of the Day recently.  Replaced brown sugar with rapadura and used smaller quantity of both sugars.  Still very sweet tasting.  Used walnuts instead of pistachios on top.  Cooked for a full hour on 150/160 degrees in (hot) fan forced oven.  It looked good on top but didn't completely hold its shape when out of pan and a little grainy (from the sugar).  Used almonds with shells on - correct?  Used a full teaspoon of nutmeg powder, which was good.  Very, very moist - too moist?  Sides didn't look as smooth and hard as the recipe photo.  Definitely had a good flavour.  Will have to give it another try

    Persian Love Cake Persian Love Cake

    .

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  •   :)This is seriously one of,

    Submitted by Helen Ashley on 17. February 2013 - 17:17.

     

    :)This is seriously one of, no, the most delicious tasting cake I have ever had the pleasure of making. I did use rapadura sugar and reduce the amount to 250gms.  The cake was still very sweet so I may reduce it further next time. I think too I would reduce the size of the cake tin to increase the height of the cake.

    The whole nutmeg gave the cake its fabulous richness and it teamed up so beautifully with the pistachio and yoghurt flavours. I wouldn't change that ratio at all.

    Thank you for such a superb recipe.

     

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  • This is one of our favourite

    Submitted by Jodie Day Consultant on 22. December 2012 - 16:52.

    This is one of our favourite cakes to share, especially with Gluten Free friends.  I think the whole nutmeg makes the cake really wonderful and I use 200g of rapadura instead of the 440g total of raw and brown sugar the recipe calls for.  200g makes it sweet enough!

    Jodie : )

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  • Hi BrissieGirl.  We would

    Submitted by Thermomix in Australia on 24. October 2012 - 18:54.

    Hi BrissieGirl.  We would suggest just using two pinches of nutmeg rather than a whole nutmeg.  We also love this recipe which features on the cover of our 'Thermomix 2013 Calendar' Recipe here: http://www.recipecommunity.com.au/recipes/pistachio-cake/56247

    Thermomix Head Office

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  • I have tasted this cake at a

    Submitted by BrissieGirl on 24. October 2012 - 18:38.

    I have tasted this cake at a Thermomix cooking class and it was delicious so I want to make it for a Middle eastern inspired dinner next week, but I am a bit worried about the amount of nutmeg, given that it is a very strong spice and recipes usually only use a grating of it.  I am also a bit scared of grinding a whole nutmeg as its so hard.  It's going to be shooting around like a bullet :.  Can anyone tell me if one whole nutmeg is correct for the taste, and how the machine reacts when grinding it. Thank you

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  • This is one of the best

    Submitted by Pilgrim Jo on 12. May 2012 - 10:41.

    This is one of the best recipes of all time.  I first made it for Valentine's day and now it is my special occasion cake.  Change nothing.  Perfect as is!!

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  • I love this recipe! I don't

    Submitted by rdoumouras on 28. February 2012 - 11:22.

    I love this recipe! I don't use cane sugar so I subsituted 50g of stevia and 50g of maple syrup into the recipe instead. Not as sweet as the original recipe by the sounds of it, but I think that makes it even better! Combined with Greek Yogurt to serve - so yummy!


    The only other thing I want to try is to subsitute some of the butter with coconut oil to cut back on some of the fat :)


    This cake is a big hit at work and with my friends and so easy to do in the TM.

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  • I made this cake for

    Submitted by robpow on 19. February 2012 - 18:02.

    I made this cake for Valentine's day morning tea and it turned out lovely (and a great talking point).  I used a 23cm tin which was slightly smaller but it still cooked in about the same time.  I was not sure what the texture should have been but it turned out a bit like a cheesecake with a biscuit base and softer textured top.  It was quite sweet so you wouldn't eat large amounts of it.

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  • My wife put this together

    Submitted by Shamo on 19. February 2012 - 17:35.

    My wife put this together (would have had a crack at it myself, but I was working on baking day).

    Delicious. Even though she put in more yoghurt than the recipe called for. The result took a lot more time in the oven, and ended up as a pudding rather than a cake. Tasted superb though, and still looked great.

    Veni Vidi Coxi

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