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Persian Love Cakes
- 100g blanched almonds
- 100g pistachios
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 150g butter, cubed
- 225g self-raising flour
- 185g Selati Plantation Select
- 3 eggs
- 225ml full cream plain yoghurt
- 100ml full cream plain yoghurt
- 2 cups Selati Icing Snow, sifted
- Squeeze of lemon juice
- Few drops of rose water, to taste
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Preheat the oven to 180C. Grease and flour 14 small cannele or mini bundt molds (alternatively make a 20cm cake).
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Place the almonds and pistachios in a food processor and process until fine. Add the cardamom, cinnamon, butter, flour and sugar and process until the mixture resembles breadcrumbs.
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Transfer to a bowl and combine with the eggs and yoghurt.
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Spoon into the prepared molds and bake for 20-25 minutes or until the cakes are springy to the touch and a skewer inserted comes out clean.
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Allow to cool slightly then turn out and cool completely.
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Trim the tops off the cakes so they can stand straight.
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For the icing, combine the yoghurt, icing sugar and rose water to form a glaze then drizzle over the cakes.
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Decorate with crushed pistachios and crystallized rose petals, if desired.
