Atelier Botanica's Persian Love Cake

Atelier Botanica's Persian Love Cake Recipe

Persian Love Cake, the name is so romantic, so enticing… There’s something beguiling about the earthy combination of creamy textures and deeply caramelised edges; and the perfect balance between sweet, salty and warmly spiced. I've made this recipe my own by fiddling with the sweetness and spices. I’ve cut back and diversified the sugars and of course replaced just nutmeg with our Atelier Botanica Chai Spice Powder.

This cake is a regular feature of my Fundamentals for Pregnancy and Birth Retreats. It comes with the added bonus of being gluten free. Here’s my take on this classic recipe…

  • 360g almond meal, I like to use almond meal with the husk on for more flavour and texture
  • 150g coconut sugar
  • 100g raw sugar
  • 120g rapadura sugar
  • 125g unsalted butter, softened
  • 2 eggs
  • 250g Greek yoghurt 
  • 1 tbsp Atelier Botanica Chai Spice Powder
  • a handful of pistachios, coarsely chopped
  • ½ tsp Himalayan salt
  • ½ tsp baking powder


Preheat your oven to 180C. Lightly butter a 20cm-diameter spring form cake tin and line with baking paper.

Into a large mixing bowl, combine almond meal, sugars, butter and salt until coarse crumbs form. I mix this together with my cake mixer, or you can rub with your fingertips.

Weigh around 420g of this crumble mixture and spoon into the cake tin, lightly pressing to evenly cover the base.

To the remaining almond meal mixture, add the eggs, yoghurt, baking powder and Chai Spice Powder blend till smooth and creamy. Pour over the prepared base and scatter pistachios decoratively around the edge.

Bake until dark golden brown and feels set when lightly pressed in the centre of the cake, around 35-40 minutes. Check after 20 minutes to ensure even cooking.

Cool completely in the tin on a wire rack. Gently remove cake from tin, place on a plate and serve with extra yoghurt, cream, ice cream or homemade custard….

Note: personally, I find this cake benefits from extra setting in the fridge. And {apparently} will keep in an airtight container in the fridge for up to a week.

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