Persian Love Cake

Posted by Lorna Macchia on

Food is a universal language of love, and cooking and sharing meals with friends and family has a way of opening up hearts and conversations.  The Persian love cake is the embodiment of a declaration of love, with the recipe allegedly coming about when a Persian woman who was madly in love with a prince, concocted a love potion in the form of a magic cake. 

Make this easy gluten free version to win over your own prince or princess!

Preparation Time: 30 - 40 mins

Cooking Time: 50-60 mins

Serves: 8-10 People

We use all organic or biodynamic ingredients.


  • 3 cups almond meal 
  • ½ cup dessicated coconut
  • 1 cup coconut sugar
  • ½ cup grass fed butter, softened
  • 1 tsp ground nutmeg
  • ½ tsp ground cardamon
  • 2 tsp cinnamon
  • ½ tsp high quality salt
  • 2 large free range eggs, lightly beaten
  • 1 cup thick Greek yoghurt


  • ½ cup raw honey
  • 1/3 cup freshly squeezed orange juice
  • ½ tsp saffron
  • 2 tbsp pistachios
  • 1 cup thick cream (or coconut cream)
  • 2 tsp vanilla powder or extract
  • Dried rose petals


  1. Preheat oven to 160 oC
  2. Line a 22cm springform pan with parchment paper
  3. In a large bowl, mix almond meal, coconut, coconut sugar, spices & salt together, then rub in butter with fingertips to form breadcrumbs.
  4. In another bowl, whisk together eggs & yoghurt until well combined.
  5. Combine wet and dry ingredients until mixed well.
  6. Pour mix into springform pan and place in oven for 50-60 minutes or until a skewer comes out cleanly from the centre.
  7. While cake is cooking, put honey, orange juice and saffron into a small saucepan and gently bring to the boil.  Allow to simmer for 5 minutes 
  8. Remove the syrup from the heat and add pistachios.
  9. Remove cake from oven, and take off the outside ring from tin.  Allow to cool for 15-20 minutes.
  10. Gently poke holes in the top of the cake with a skewer or tip of a sharp knife and slowly pour the syrup over the top, allowing it to seep into the holes.
  11. Whip the cream with vanilla added, until soft peaks form.  


Serve the cake sprinkled with rose petals and vanilla cream.   

This is a perfect match with our Luminous Botanical Tea.


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