Life’s big experiences always feel a little easier when you have someone to share them with. Having your first baby changes you immensely, and I was lucky enough to make two dear, dear friends just after we all had our first babies. We’ve shared hard times and happy times, day to day hum-drum and excitement, and now our children have the most special kind of friendship that hopefully they will take with them through their entire lives, friends you have had since birth.
These ladies are my kin, and our families feel interwoven.
Times may come when we don’t get to see each other as much as we have in these formative years, but I know that we will always hold a special place in each other’s hearts. My life has been so much richer for having grown alongside them.
Congratulations to beautiful H + D, we love you and all you are. Another of life’s big moments, what a treat to share it with you.
And whilst I made this as a wedding cake, it really is perfect to share for morning or afternoon tea with some close friends or loved ones.
Persian Love Cake for H + D…
honest and exotic just like you, to help celebrate your declaration of love xx
- 80g mix of toasted pecans, almonds and pistachios, roughly chopped
- 225g unsalted butter
- 1 tablespoon maple syrup
- 260g spelt flour
- 200g rapadura sugar
- pinch of salt
- 1 teaspoon ground nutmeg
- 280ml natural yoghurt
- 1 teaspoon bicarbonate of soda
- 1 large free-range egg
Preheat the oven to 180 degrees C. Grease and flour a 20cm springform cake tin.
Measure the flour, salt, sugar and nutmeg into a medium bowl and stir to combine.
In a saucepan, melt the butter and maple syrup together, until liquid.
Pour the butter and syrup into the flour mixture and stir with a wooden spoon until all the butter has been incorporated. Press half of this mixture into the base of your cake tin.
With the remaining half of the butter/flour mixture, stir in the natural yoghurt, egg and bicarbonate soda. Mix well until there are no lumps, it will be quite runny. Pour this mixture into the cake tin over the buttery base.
Sprinkle your chopped nuts on top and place in the middle of the oven (pop an oven tray on the bottom of your oven to catch any buttery drips) and bake for around 40 minutes, or until the centre of the cake springs back when you touch it. I baked mine a little longer at H + D’s request, turning the oven down to 160 degrees C after 40 minutes to avoid burning the nuts. If you bake it until the centre just springs back, the middle layer will have the consistency of a thick, set custard… if you bake it a little longer it will be chewier and a bit more spongey.
Let the cake cool completely in the tin before removing the springform.
Because this cake was for a celebration, I decorated mine with crystallized rose petals, nut praline, edible glitter and a touch of edible gold leaf. But really, the nuts look beautiful on top just as they are. Honest, comforting and delicious.