Our very first blog post, whoop! We're super excited to start sharing recipes, inspirations and general SYS musings with you all.
For those of you who came to the first SYS of 2017 you will remember, with mouth watering deliciousness, the Persian Love Cake that Jordy made for us all. She has shared the dairy free/vegan version below... ENJOY!
3 cups blanched almond meal
1/2 cup desiccated coconut
1 cup coconut sugar
⅓ cup coconut oil
2 tbs white chia seeds soaked in ½ cup water*
1 ½ cups coconut yoghurt
1 teaspoon ground cardamom
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon maple syrup
2 drops of wild orange essential oil*
1 drop of cardamom essential oil*
1/4 cup shelled pistachios, roughly chopped
1 tablespoon dried rose petals
Preheat oven to 180ºC . Grease a 23cm springform cake pan and line the base and sides with baking paper.
In a large bowl combine the almond meal, coconut, sugar and coconut oil. Mix until mixture resembles breadcrumbs.
Spoon half of the mixture into the cake pan and gently press it evenly over the base of the pan (roughly 1/2 cm thick).
Add the soaked chia seeds, 1 cup of the coconut yoghurt and spices to the almond mixture and mix with a wooden spoon until well combined. Pour the mixture over the base.
Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Meanwhile, combine the remaining yoghurt, maple syrup and essential oils in a small bowl.
Cool cake completely on a wire rack. Remove from the springform pan. Smooth the coconut yoghurt mixture over the top of the cake until completely coated. Sprinkle the outer rim with pistachios and garnish with dried rose petals.
Note: Soak chia seeds in water for at least 30 minutes to create a gelatinous egg substitute.
For a non-vegan version of this cake (butter and eggs and dairy oh my) head to http://www.theinspiredtable.com.au/persian-love-cake/