Byron Bay Love Cake
This is the cake that doesn’t quit sugar. It’s always in full bloom and is as rich and sexy as it sounds. Nearly every visitor to my home over Easter or Christmas has had a jolly good dose of my love and now it’s your turn. This gluten-free indulgence has been such a crowd pleaser and each time it gets better and better. It’s the perfect treat after a long day in the surf, or as a mid-afternoon pick-me-up. Baker beware! It is very, very high in sugar so please enjoy sparingly.
The cake formerly known as Persian became an instant hit so much so that I reworked it ever so slightly and claimed it my own – with respect to the original source from a recipe in an old, well oiled Gourmet Traveller. Holidays are for celebrating and feasting with your friends and family. At Easter time in Byron Bay friends come to town from all over the world to perform at Bluesfest and Love Cake is always on my menu. Be sure to sign the famous Jacksons & Gowings Visitors’ Book if you drop in, you’ll find all sorts of amazing people within these pages including Ace Frehley! Rock on!
A sexy slither of my Love Cake is all you need to enjoy and embrace wholeheartedly with passion and purpose. This recipe is dedicated to my buddy Claire O’Connell who baked, styled and shot these images – with love and gratitude.
360 gm (3 cups) almond meal
440 gm (2 cups) coconut sugar
120 gm unsalted butter, softened
45 gm (¼ cup) shredded coconut
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated cinnamon
1 teaspoon vanilla powder
45 gm (¼ cup) flaked almonds
Coconut yoghurt for serving
- Preheat oven to 170C.
- Llightly butter a 26cm-diameter springform pan and line with baking paper
- Combine almond meal, sugar, butter, coconut and salt in a food processor
- Lightly pulse until coarse crumbs form. Do not overwork
- Spoon half the mixture into a prepared springform pan, gently pressing to cover the base evenly
- Add egg, yoghurt, vanilla powder and cinnamon to remaining crumble mixture
- Beat with a wooden spoon until smooth and creamy
- Pour over prepared base, smooth top, scatter flaked almonds
- Bake until golden, 30-35 minutes depending on your oven
- Sometimes you may need to bake a little longer, so test with a skewer
- Cool completely in pan on a wire rack to room temperature, then serve with coconut yoghurt
- Store my Love Cake keep in an airtight container for up to a week – but I doubt there’ll be any left!
Serves 8 – 12
You might like to bake a Persian Love Flan instead and use traditional pistachios for garnish.