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.

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Byron Bay Love Cake

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  • Author: Samantha Gowing
  • Total Time: Around 1 hour
  • Yield: 8-10 1x
  • Diet: Gluten Free


Units Scale

360 gm (3 cups) almond meal
440 gm (2 cups) coconut sugar
120 gm unsalted butter, softened
45 gm (1/4 cup) shredded coconut
Pinch salt
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 teaspoon freshly grated nutmeg or ground cinnamon
1 teaspoon vanilla
Flaked almonds (if not icing the cake)

1 cup Greek yoghurt
1 cup icing sugar
1 tsp vanilla essence
1 tsp almond essence

1/4 cup unsalted macadamia nuts, lightly crushed
1 sprig rosemary, small leaves only
Fresh or dried edible flowers


  1. Preheat oven to 170C. Lightly butter a 26cm-diameter springform pan and line with baking paper.
  2. Combine almond meal, sugar, butter, coconut and salt in a food processor.
  3. Lightly pulse until coarse crumbs form. Do not overwork.
  4. Spoon half the mixture into a prepared springform pan, gently pressing to cover the base evenly.
  5. Add eggs, yoghurt, vanilla and nutmeg or cinnamon to the remaining crumble mixture.
  6. Beat with a wooden spoon until smooth and creamy.
  7. Pour over prepared base, smooth top and scatter with flaked almonds if not icing.
  8. Bake until golden, 35-45 minutes depending on your oven.
    *Reduce heat if the edges are starting to burn.
  9. You may need to bake a little longer, so be sure to test with a skewer.
  10. Cool completely in pan on a wire rack to room temperature. Serve with cream ice cream or yoghurt.
  11. Store a plain Love Cake keep in the fridge for up to 5 days.

    For the icing
    1. Combine Greek yoghurt and icing sugar until the icing starts to thicken. Add it little more icing sugar if required as some Greek yoghurt can be too thin.
    2. Fold in the vanilla and almond essence, then ice the top of the cake, and the sides if you prefer.
    3. Decorate with unsalted macadamia nuts, small rosemary leaves and fresh or dried edible flowers


A slither of my Love Cake is all you need to enjoy and embrace wholeheartedly with passion and purpose. This recipe is dedicated to my friend Claire O’Connell who baked, styled and shot the images below around her place at Drifting Sands, Hokitika, New Zealand.

  • Prep Time: 20
  • Cook Time: 30-45
  • Category: Desserts
  • Cuisine: Byron Bay



She gets around! Drifting Sands, Hokitika, New Zealand.Image©Kiki Bailot

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!









Easter fig and nut loaf



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