Persian Love Cakes
Persian Love Cakes

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, persian love cakes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Persian Love Cakes is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Persian Love Cakes is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have persian love cakes using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Persian Love Cakes:
  1. Prepare 180 Grams Almond meal
  2. Take 1/2 Cup Sugar
  3. Make ready 1/2 Cup Brown Sugar
  4. Make ready 60 Grams Butter , unsalted
  5. Prepare 1/2 Teaspoon Salt
  6. Prepare 1 Egg , lightly beaten
  7. Take 125 Grams yoghurt Greek
  8. Make ready 1/2 Teaspoon Nutmeg , ground
  9. Take 1 1/2 Tablespoons Pistachios , chopped
  10. Make ready 180 Millilitres Water
  11. Prepare 1/3 Cup Sugar
  12. Take 1 Cinnamon quill
  13. Prepare 1 Teaspoon Rosewater essence
  14. Take Pistachios , chopped
Instructions to make Persian Love Cakes:
  1. To make Persian love cakes, preheat oven to 180C. Grease four holes of a muffin pan (125ml capacity). Line bases with baking paper.
  2. Process almond meal, sugars, butter and salt until combined.
  3. Remove half the mixture and divide among prepared pan holes. Press down over base.
  4. Add egg and yoghurt to remaining almond meal mixture. Stir until well combined. Pour over base in pan holes. Sprinkle with pistachios.
  5. Bake for 30 minutes or until firm to touch. Cool 5 minutes in pans. Loosen edges with a greased knife. Turn out on to a wire rack to cool.
  6. To make rosewater syrup, stir sugar and water in a small saucepan over low heat until sugar dissolves. Add cinnamon quill. Simmer for about a further 10 minutes or until thick and syrupy. Remove from heat. Stir in rosewater essence. Cool.
  7. To serve, decorate with a pistachio. Drizzle with syrup.

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