Delightful Persian Love Cake – A Paleo-Friendly Dessert Masterpiece
Discover the perfect Persian Love Cake - a delectable, Paleo-friendly dessert that combines Persian flavors with the principles of the Paleo diet. This moist, aromatic cake is sure to delight your senses and become an instant classic in your recipe collection.
Allergens
None
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ¾ cup raw honey
- 6 large eggs
- ¼ cup unsweetened applesauce
- ¼ cup coconut oil, melted
- 1 tablespoon orange blossom water
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- Pinch of salt
- Zest and juice of 1 lemon
- 1 cup chopped dates
- ¾ cup sliced almonds, toasted
- Powdered coconut sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, cinnamon, cardamom, and salt. Set aside.
- In another bowl, whisk together honey, eggs, applesauce, melted coconut oil, orange blossom water, lemon zest, and lemon juice until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chopped dates and toasted sliced almonds.
- Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely. Dust with powdered coconut sugar before serving, if desired.
Chef’s Insight
The addition of orange blossom water gives this cake a distinct Persian flair, while the combination of flours and natural sweeteners make it suitable for a Paleo diet.
Notes
Ensure all ingredients are organic and high quality for the best flavor and texture. - If you prefer a denser cake, reduce the applesauce by half.