Description
A sweet and aromatic cake infused with almond flour and floral notes, perfect for celebrations and sharing.
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 large bowl, combine almond flour, granulated sugar, brown sugar, butter, and salt.
- Beat on low speed until crumbly.
- Press half of the mixture into the prepared pan.
- To make the filling, add eggs, Greek yogurt, vanilla extract, cinnamon, and blossom water to remaining mixture.
- Beat on medium speed until smooth.
- Pour the filling over the crust.
- Bake for 90 minutes, until the top is golden brown.
- Remove from oven and cool in the pan on a wire rack.
- Refrigerate for at least 4 hours or overnight.
- Remove from the pan and top with chopped pistachios and dried rose petals.
- Enjoy!
Notes
For a sugar-free version, consider using stevia or monk fruit as substitutes.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg