Persian Love Cake

Think those golden baklava-ish flavours, but in a moist cake with sticky, dark caramelised sides. This is a cake to make if you are usually bad at making cakes. Two pluses: it uses a muffin method (what I call a ‘bung-in-and-stir’), which requires very little to no technique, and is a wonderful gluten-free option.

FEEDS 12

CRUMB BASE

300 g (10½ oz/3 cups) almond meal

185 g (6½ oz/1 cup) raw caster (superfine) sugar

220 g (7¾ oz/1 cup firmly packed) soft brown sugar

120 g (4¼ oz) unsalted butter, melted

CAKE BATTER

2 eggs, lightly beaten

250 g (9 oz/scant 1 cup) natural OR Greek-style yoghurt

¹/₈ teaspoon salt

1 teaspoon ground cardamom

2 teaspoons rosewater

25 saffron threads

3 tablespoons flaked almonds

3 tablespoons pistachio nut kernels, roughly chopped

TO DECORATE (OPTIONAL)

Unsprayed edible rose petals

TO SERVE

500 g (1 lb 2 oz/2 cups) Greek-style yoghurt

METHOD

Preheat the oven to 170°C (325°F) fan-forced. Grease the ring of a 24 cm (9½ inch) springform tin, then line with strips of baking paper. Turn the base upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure.

To make the crumb base, combine the almond meal, caster sugar, brown sugar and butter in a large mixing bowl, and rub together until you have an even, sandy consistency. Divide the mixture in two, and tip half into the prepared tin. Using the back of a spoon or a spatula, press the crumb mixture evenly over the bottom of the tin.

To make the cake batter, add the eggs, yoghurt, salt, cardamon, rosewater and saffron to the remaining crumb mixture and whisk until there are no lumps. Pour over the crumb base and sprinkle the flaked almonds and pistachio nuts over the top. Bake for about 20 minutes until golden and fully risen – you will know because the top will probably crack a little. If the top is colouring too quickly, cover with foil, then bake for a further 20 minutes. The centre of the cake should spring back when pressed gently. Cool completely, before removing from the tin and cutting to serve.

Lovely decoration ideas are edible rose petals, sliced fresh figs and a very light dusting of icing sugar. Serve with a dollop of Greek-style yoghurt.