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    Persian Love Cake

    Celebrate mum or someone you love with this decadent, rich spiced cake that's gets its flavour and texture from almond meal, yogurt, cinnamon and cardamom. All done in one bowl, so you'll save on the dishes!

    Serves 8-10 people


    • 1 cup of Meredith Dairy Natural Sheep Milk Yogurt - Traditional Greek
    • 4 cups of almond meal
    • 1 cup of brown sugar
    • 1 cup of white sugar
    • 3 eggs in room temperature
    • 220 g of softened butter
    • 1 tsp of cinnamon
    • 1 tbsp of cardamom
    • 1 tsp vanilla extract
    • 1/2 tsp of salt
    • shelled pistachios chopped & rose petals for garnish


    • Step 1 Preheat oven to 180 celsius.
    • Step 2 In a mixing bowl or in a kitchen mixer with a paddle attachment, add together butter, almond meal and sugars. Mix with a mixer or rub together using your hands into a crumby even mixture.
    • Step 3 Take half of the mixture and press it into a lined and buttered 8-inch springform pan as a base for your cake.
    • Step 4 Into the rest of the mixture, add eggs, yogurt and spices and mix until everything's well incorporated.
    • Step 5 Pour on top of the base and bake in oven for at least 40 minutes, or until the top is golden brown and the middle part of the cake jiggles a tiny bit when you shake it.
    • Step 6 Let cool completely before decorating and serving.

    Products Used

    • Photo of Natural Sheep Milk YOGHURT Traditional Greek Natural Sheep Milk YOGHURT | Traditional Greek