Description
A delightful almond flour cake infused with floral notes, perfect for celebrations or cozy evenings.
Ingredients
Scale
- 4 1/3 cups almond flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter (room temperature)
- 1 teaspoon salt
- 3 eggs (room temperature)
- 1 1/4 cup full-fat plain Greek yogurt (room temperature)
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon orange blossom water
- 1/2 cup shelled pistachios (roasted and unsalted)
- Food-grade dried rose petals (for decorating)
Instructions
- Preheat oven to 350°F. Grease and line an 8-inch springform pan with parchment paper.
- Make the crust: In a stand mixer or a large mixing bowl, combine the almond flour, granulated sugar, brown sugar, butter, and salt. Beat on low speed until crumbly. Press half of the mixture evenly into the prepared pan.
- Add the eggs, Greek yogurt, vanilla extract, cinnamon, and orange blossom water to the remaining mixture. Beat on medium speed until smooth.
- Pour the mixture over the crust.
- Bake the cake for 90 minutes, or until golden brown and the center has a slight jiggle.
- Remove the cake from the oven and allow it to cool completely in the pan.
- Refrigerate for at least 4 hours or overnight.
- Top with chopped pistachios and dried rose petals before serving. Enjoy!
Notes
Cake is suitable for gluten-sensitive diets due to the use of almond flour. Consider substituting sugar with alternatives like stevia for those with diabetes.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg