Gluten-free goodness
Tip
This pie goes best with gluten-free icecream or frozen yoghurt, thick cream or vanilla bean custard for a luscious dessert.
Persian love cake
SERVES 14
INGREDIENTS
6 eggs, separated
½ tsp cream of tartar
1½ cups caster sugar
250g butter, melted, cooled
2 tsp finely grated lemon rind
1 tsp ground cardamom
3¾ cups ground almonds
1½ cups gluten-free self-raising flour
¾ cup honey
2 Tbsp lemon juice
6 figs, halved
¼ cup dried rose petals
¼ cup pistachios, coarsely chopped
YOGHURT ICING
2kg Greek yoghurt
½ cup gluten-free icing sugar
3 tsp rosewater
For the Yoghurt Icing, line a sieve with a clean tea towel or muslin cloth. Place yoghurt, sugar and rosewater in a large bowl; stir until well combined. Spoon mixture into lined sieve. Place sieve over a large bowl ensuring base of
