Persian Love Cake
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Persian Love Cake

Submitted by: Rebecca Doumouras

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 12

Yummy Protein packed cake!


    1 1/2 tsp. nutmeg

    1 1/2 oz. pistachios, raw, organic

    12 1/2 oz. almonds

    4 tbsp. maple syrup

    2 tsp. stevia

    1 tsp. sea salt

    2 egg

    9 tbsp. Greek yogurt

    4 tbsp. butter

    4 tbsp. coconut oil


Preheat oven to 170C (340F) Line and butter a 26cm spring form pan (you could use coconut oil) Coarsely chop pistachios (you can do this in a blender using the pulse setting). Set aside. Put almonds in blender and blend until it you have a coarse meal Cream butter, coconut oil, stevia, maple syrup and salt (you can use only stevia if you like). Mix in almonds Put half of the mixture into prepared pan and gently press down using tablespoon to form a base Add eggs and nutmeg to remaining mixture and blend until combined Add yoghurt and blend until combined. Pour onto base. Scatter edges with pistachios and bake 45 - 60 minutes until set in centre and firm to the touch (I find I only need 30 minutes in my fan-forced oven). Cool completely before serving with extra yoghurt. (Adaption of a Thermomix recipe by Gerard Yaxley of Qom Restaurant, Sunshine Coast, Australia) Protein per serve does not include the extra yoghurt (it is highly recommended that you eat it with the yoghurt). You probably don't need all of the pistachios, I used half the amount in the recipe.