Persian love cake
SERVES 14 PREP + COOK TIME 1 HOUR 45 MINS
You will need to start this recipe a day ahead.
6 eggs, separated½ teaspoon cream of tartar1 ½ cups (330g) caster sugar250g butter, melted, cooled2 teaspoons finely grated lemon rind1 teaspoon ground cardamom3 ¹/³ cups (400g) almond meal1 ½ cups (200g) gluten-free self-raising flour¾ cup (270g) honey2 tablespoons lemon juice6 figs (360g), halved¼ cup (4g) dried rose petals¼ cup (35g) coarsely chopped pistachios
YOGHURT ICING
2kg Greek-style yoghurt½ cup (80g) gluten-free icing sugar3 teaspoons rosewater
1 To make yoghurt icing, line a sieve with a clean tea towel or muslin cloth. Place yoghurt, sugar and rosewater in a large bowl, stirring until well combined. Spoon mixture into lined sieve. Place sieve over a large bowl, ensuring base of sieve is not touching base of bowl. Cover; refrigerate overnight.
2 Transfer yoghurt icing to a bowl. Reserve
