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Persian Love Cake

Persian Love Cake

GLUTEN FREE | VEGAN   Serves 8

ingredients

  • 20g flax meal
  • 60ml orange juice
  • 1 tsp orange zest 
  • 350g almond meal
  • 200g raw sugar
  • 120g coconut oil, melted
  • 1 tsp salt
  • 250g coconut yoghurt
  • 1 tbls freshly grated nutmeg
  • 75g chopped pistachios
  • roasted apricots to serve

 

method

Preheat oven to 160oC

Combine flax meal and orange juice and zest in a small bowl and allow to gel.

Line a 20cm tart tin with baking paper. Combine the almond meal, sugar, coconut oil and salt. press half of this crumb mixture into the tin, over the base and up the sides.


To the remaining half, add the coconut yoghurt, flax gel and nutmeg. Pour over the crumb base and scatter the pistachios around the edge of the tart. Bake for 50 minutes until it is juts set. Refrigerate for 4 hours or overnight.


Serve with roasted apricots:


8-12 apricots 

1 tbls coconut oil

1 tbls raw sugar

Preheat oven to 180oC. Cut apricots in half, remove stone and place face down on a baking tray. Drizzle with coconut oil and sugar. Roast for 20 minutes until they start to caramelise.

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