I made this recipe and got a juicy gluten free cake that could be the star of every baking cookbook — gluten free or not. The recipe is pretty simple and the list of ingredients isn’t scary at all.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 240 g almond meal
  • 270 g demerara brown sugar
  • 50 g buckwheat flour
  • 80 g cold butter (cut into cubes)
  • ¾ tsp salt
  • 160 g Greek yogurt
  • 90 g eggs
  • 1 tbsp mahleb (or ¼ tsp almond extract)
  • ¾ tsp nutmeg
  • 60 g mascarpone
  • Aluminum foil
  • 6 baking rings, 4×12 cm big and 2.5 cm tall (or a rectangular silicone financier mold )
  1. Instructions
  2. Lightly butter the inner side of the baking rings for easy release of the cake after baking. Place each ring on a piece of aluminum foil. Fold and fasten the foil around the sides of the ring. Place the rings on a baking sheet and keep aside. Preheat the oven to 180 ºC (355 ºF).
  3. Put almond meal, brown sugar, buckwheat flour, salt and butter cubes into a food processor. Mix in short pulses just until the mixture resembles breadcrumbs. Transfer 2/3 of the mixture into a big bowl and add yogurt, mahleb, nutmeg and eggs. Mix until uniform and keep aside.
  4. Pad the base of each ring with the remaining third of the crumb mixture and tighten well with a spoon or clean fingers. The base layer should fill about 1/4 of the ring height.
  5. Fill each ring with the yogurt mixture to the top. Flatten the surface using an offset spatula. Place the baking sheet in the oven and bake for about 35 minutes, until the cakes brown. Stick a toothpick in the center of a cake to check if it’s ready. The toothpick should come out almost dry. (Turn around the baking sheet in the middle of baking for an even bake).
  6. Let the cakes cool for about half an hour at room temperature before removing from the rings. Getting them out could be a little tricky. Turn the cake over and gently push it out from the bottom, using equal pressure on the entire surface. The cakes might look uncooked inside, that’s fine. It’s part of the charm.
  7. Place a card or a piece of paper diagonally on each cake and sprinkle powdered sugar on top. Serve with a spoon of mascarpone on top or beside the cake, with a bit of chopped pistachios and cherries (or pomegranates).
  8. Persian love cake is at its best the day after baking. You may eat it warm right out of the oven or keep in an airtight container and eat it the day after. The cake doesn’t keep longer because the texture becomes too chewy.