The Australian Women's Weekly

Gluten-free goodness

“This special occasion cake is divine! Its heady perfume from the rose honey syrup is quite something .”

Persian love cake

SERVES 14 PREP AND COOK TIME 1 HOUR 45 MINUTES (+ COOLING AND OVERNIGHT REFRIGERATION TIME)

You will need to start this recipe a day ahead to drain the yoghurt to make the deliciously thick yoghurt icing.

6 eggs, separated
½ teaspoon cream of tartar
1½ cups (330g) caster sugar
250g butter, melted, cooled
2 teaspoons finely grated lemon rind
1 teaspoon ground cardamom
3cups (400g) almond meal
1½ cups (200g) gluten-free self-raising flour
¾ cup (270g) honey
2 tablespoons lemon juice
6 figs (360g), halved
¼ cup (4g) dried rose petals
¼ cup (35g) coarsely chopped pistachios

YOGHURT ICING

2kg Greek yoghurt

½ cup (80g) gluten-free icing sugar

3 teaspoons rosewater

Line a sieve with a clean tea towel or muslin cloth. Place yoghurt, sugar and rosewater

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