Persian Love Cakes
These make for a delightful dessert
Makes enough for: 6 love cakes
Ingredients
- 240 g almond flour
- 190 g coconut sugar
- 80 g demerara sugar
- 80 g butter, cubed
- 50 g buckwheat flour
- 160 g thick yoghurt
- 2 eggs, lightly beaten
- 3.75 mls ground nutmeg
- 1.25 mls almond extract
- icing sugar, for dusting
Optional toppings
- mascarpone at room temperature
- pistachio kernels, finely chopped
- pomegranate seeds
- rose petals, finely chopped
Method
- Preheat the oven to 180° Celsius
- Place the almond flour, coconut sugar, demerara sugar, butter and buckwheat flour into a blender and blitz a few times until the mixture has the consistency of breadcrumbs
- Place 430g of this mixture into a jug then add the yoghurt, eggs, nutmeg and almond extract
- Mix to combine and set aside
- Measure 1 heaped tablespoon of the left over dry mix into each hole of a 6 x mini loaf tin
- Use your fingers or the back of a teaspoon to press the mix into the base of the tin so that it is compact
- fill each hole to the top, with the yoghurt mix, and level off
- Place the tin onto a baking tray, place into the oven and bake for 35 minutes
- Remove from the oven and leave to cool in the tins for 30 minutes before turning them out
- Dust with icing sugar, add toppings if you want, and serve