As featured on Everyday Gourmet
Cook Time 55 minutes
Servings makes 12
Ingredients
- 3 cups almond meal
- 1 cup caster sugar
- 1 cup firmly packed brown sugar
- 175g butter, melted
- 2 eggs, lightly beaten
- 1 cup Greek yoghurt
- 2 tsp ground cardamom
- 2 tsp rosewater or zest of 1 orange
- Pinch of saffron threads
Optional toppings: unsprayed rose petals or figs and almonds
Method
Start by preheating your oven to 160°C fan-forced. Next, grease a 24cm round springform pan and line the base with baking paper to make sure your cake comes out easily.
In a large bowl, mix together the almond meal, caster sugar, brown sugar, and melted butter. This is the base of your cake, and it’s going to be delicious! Press half of it into the prepared pan to form a lovely, buttery base.
To the remaining mixture in the bowl, stir in the eggs, yoghurt, cardamom, rosewater (or orange zest if you’re going for that citrusy twist), and a pinch of saffron threads. This is your rich, fragrant batter. Pour the batter over the base in the pan.
Bake in the oven for about 45 minutes, or until the cake is a beautiful golden colour and a skewer inserted into the centre comes out clean.
Cool the cake in the pan. If you’re feeling fancy, before serving, top the cake with rose petals (or edible flowers, or quartered figs and flaked almonds) for a beautiful and romantic finish.
