Persian love cakes from Sweet (page 74) by Yotam Ottolenghi and Helen Goh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almond extract for mahleb.

  • Anea25 on November 27, 2023

    Really easy and tasty, the texture is very nice. I would reduce the nutmeg a bit as it overtook other flavours

  • DePollepel on June 19, 2021

    delicious!! let cool down for a while otherwise the bottom is sticky. very easy to make in silicon mold

  • eliza on March 25, 2018

    These were nice cakes with a very nutty flavour. I used the almond extract option and would reduce the amount next time. In the recipe, a silicon loaf pan is recommended. I don't have this so I used metal tins of the same size, and found lining with parchment was important to extract the cakes after baking. I'm not sure if I'd make these again...possibly.

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