Persian Love Cake

Name: Persian Love Cake
Yield: 8
Ingredients: 3 large eggs; 2 cups granulated sugar; 10 oz light vanilla greek yogurt; ½ cup almond milk, or cashew milk; 2 tablespoons orange blossom water; ¾ teaspoon butter extract; ¾ teaspoon vanilla extract; 1 ¼ cups fine semolina; ½ cup all purpose flour; ⅓ cup low fat dry milk powder; 1 ¾ teaspoons ground green cardamom; ½ teaspoon ground nutmeg; ¾ teaspoon baking powder, sifted; ⅓ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ½ teaspoon table salt; ¼ cup almond, sliced, crushed

Recipe by Catherine Ezimora from tasty.co

Desserts

Ingredients

8 servings

•

3 large eggs
•

2 cups granulated sugar
•

10 oz light vanilla greek yogurt
•

½ cup almond milk, or cashew milk
•

2 tablespoons orange blossom water
•

¾ teaspoon butter extract
•

¾ teaspoon vanilla extract
•

1 ¼ cups fine semolina
•

½ cup all purpose flour

•

⅓ cup low fat dry milk powder
•

1 ¾ teaspoons ground green cardamom
•

½ teaspoon ground nutmeg
•

¾ teaspoon baking powder, sifted
•

⅓ teaspoon ground cinnamon
•

¼ teaspoon ground ginger
•

½ teaspoon table salt
•

¼ cup almond, sliced, crushed

Instructions

Preheat the oven to 350°F and grease a round 9-inch cake pan.
Mix together sugar and eggs until fluffy and frothy. Then, add in the Greek yogurt, cashew or almond milk, orange blossom water, butter extract, and vanilla extract, and mix until just combined.
Sift all of the dry ingredients together, except for the almonds, into the large mixing bowl, and mix until the batter is homogeneous.
Pour the batter into the greased round 9-inch cake pan. Then, evenly scatter the crushed sliced almonds over the top of the batter.
Put the pan in the oven, and bake for 40 minutes to an hour, or until an inserted toothpick comes out mostly clean (there should be a few moist crumbs).
Slice and serve.