A deliciously moist cake that our friends at Luvele have designed…it’s almost too beautiful to eat!


Nut crumb base

3 cups almond meal

½ cup butter (120 grams) or coconut oil at room temperature

1 cup coconut sugar

Yogurt cake batter

1 cup homemade yogurt

Zest of 1 orange

2 eggs

¼ teaspoon of salt

1 teaspoon of baking powder

2 teaspoons of rosewater (optional)

1 teaspoons of nutmeg

1 teaspoon cardamom powder

1 ½ teaspoons cinnamon

½ cup pistachios – lightly chopped

Edible rose petals or dried rose petal tea for decorating (optional)

2 cups of homemade yogurt to serve


Preheat the oven to 170°C.

Line the base of a 9 inch / 23 cm spring-form cake tin with baking paper then grease the sides with butter or coconut oil.

To make the crumb base, combine the almond meal, coconut sugar and butter in a large mixing bowl, and rub together with love (and your fingertips) until you have an even, sandy crumb consistency.

Pour half the crumb into the prepared tin. Use the back of a spoon (or your fingers) to press the mixture into a firm, even base plus approximately 1 cm up the sides. Set the base aside to mix the cake batter.

Add the eggs, yogurt, salt, baking powder, cardamom, nutmeg and rosewater to the remaining crumb mixture and whisk with a spatula until you have a smooth batter.

Pour the batter over the crumb base and then sprinkle with chopped pistachio.

Bake for about 30 - 40 minutes. Take a peek at the cake at 30 minutes, if the top is browning too quickly, cover with foil, then bake for a further 10 minutes. The centre of the cake is designed to be moist, but it should spring back when pressed gently.

Cool completely, before removing from the tin or cutting to serve.

Decorate with additional pistachio nuts and edible rose petals.

Serve cold with a generous dollop of homemade yogurt.

For more detail on how to make your own yoghurt, we recommend visiting Luvele.