This recipe is from our ‘Inspired Feast’ food series, where Jess gets in the kitchen with some of our favourite brand owners, cooks & customers to chat about what inspires them most!
This delicious Persian Love Cake recipe was shared with us from our beloved supplier, customer and friend, Fran Leman!
SERVES 8
Ingredients
20g golden flaxmeal
60ml orange juice
1 teaspoon orange zest
350g raw almond meal
200g raw, coconut or rapadura sugar
120g coconut oil, melted
1 teaspoon salt
250g coconut yoghurt
1 tablespoon freshly grated nutmeg
75g chopped toasted pistachios
Serve with roasted apricots
To Make
Preheat oven to 160°C. Combine the golden flaxmeal with the orange juice and zest. Allow to gel for 30 minutes. The flaxmeal will take slightly longer to gel than usual due to the acidity of the orange juice. Line a 20cm tart tin with baking paper.
Combine the almond meal with the sugar, coconut oil and salt. Press half of the crumb mix into the base and up the sides of the tin. To the remaining half, add the coconut yoghurt, the flax gel and nutmeg. Pour over the crumb base and scatter the pistachios around the edge of the tart.
Bake for 50 minutes, or until just set. It will firm up once refrigerated. Serve with roasted apricots and rose scented yoghurt.
This cake is traditionally made with eggs and yoghurt, but this is a vegan version for all to enjoy.
It is important to use freshly grated nutmeg and lots of it! One tablespoon sounds excessive, but this amount is correct.
Roasted Apricots
8-12 apricots
1 tablespoon coconut oil
1 tablespoon sweetener of choice
Preheat oven to 180°C. Cut apricots in half, remove stone and place face down in a baking tray. Drizzle with coconut oil and sweetener Bake for approximately 20-25 minutes or until starting to caramelise.