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  • Australian Women’s Weekly NZ

    Gluten-free goodness

    May 20, 2020 6 minutes
    PHOTOGRAPHY by JAMES MOFFATT STYLING by STEVE PEARCE
    “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 in a large

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