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Persian Love Cake Thermomix Recipe
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skinnymixer's Persian Love Cake

Prep Time2 minutes
Cook Time32 minutes
Total Time34 minutes
Author: Skinnymixers

Ingredients

  • 50 g raw pistachios shelled
  • 300 g raw almonds
  • 100 g desiccated coconut
  • 150 g coconut sugar or sweetener of choice
  • 230 g greek yoghurt or coconut yoghurt
  • 50 g butter or coconut oil
  • 2 whole eggs
  • 2 tsp nutmeg powder
  • 2 tsp cardamom powder
  • 2 tsp cinnamon powder
  • 2 tsp rose water optional
  • 1/2 tsp salt
Metric - Imperial

Instructions

  • Grease and line a 22cm or 8" cake tin, I used a springform. Preheat oven to 160°C or 320°F fan forced.
  • Place pistachios in to a clean dry mixer bowl, chop for 2 sec/speed 6/MC on or until lightly chopped. Set aside.
  • Without washing the bowl, add 150 g or 5.3 oz almonds in mixer bowl, mill for 10-20 sec/speed 8/MC on, until almonds are a fine ground. Set aside.
  • Without washing the bowl, add remaining almonds and coconut to mixer bowl and mill for 10-20 sec/speed 8/MC on, until almonds are a fine ground.
  • Add reserved almond meal to mixer bowl with remaining ingredients, except for pistachios. Blend for 20 sec/speed 5/MC on. Scrape bowl down and repeat.
  • Pour batter into prepared tin and sprinkle chopped pistachios over the batter.
  • Bake in the oven for around 30 mins or until golden brown and a skewer comes out clean. Grain free baking is dependent on individual ovens so adjust as required. Allow to cool completely and refrigerate for an hour before serving.