Gluten-free goodness
“This special occasion cake is divine! Its heady perfume from the rose honey syrup is quite something .”
Persian love cake
SERVES 14 PREP AND COOK TIME 1 HOUR 45 MINUTES (+ COOLING AND OVERNIGHT REFRIGERATION TIME)
You will need to start this recipe a day ahead to drain the yoghurt to make the deliciously thick yoghurt icing.
6 eggs, separated
½ teaspoon cream of tartar
1½ cups (330g) caster sugar
250g butter, melted, cooled
2 teaspoons finely grated lemon rind
1 teaspoon ground cardamom
3⅓ cups (400g) almond meal
1½ cups (200g) gluten-free self-raising flour
¾ cup (270g) honey
2 tablespoons lemon juice
6 figs (360g), halved
¼ cup (4g) dried rose petals
¼ cup (35g) coarsely chopped pistachios
YOGHURT ICING
2kg Greek yoghurt
½ cup (80g) gluten-free icing sugar
3 teaspoons rosewater
Line a sieve with a clean tea towel or muslin cloth. Place yoghurt, sugar and rosewater
