Persian Pumpkin Love Cake

Persian Pumpkin Love Cake

By Elena Duggan


  • 500g Pumpkin, chopped then roasted at 180 degrees celsius for 75 minutes with: 1 teaspoon Cinnamon Ground,1/2 teaspoon nutmeg,1 tablespoons olive oil and a pinch of salt (yields approx. 400g)
  • 250g Demerara Sugar
  • 250g Butter, unsalted
  • 250g Almond Meal
  • 250g Jalna Greek Yoghurt, extra for serving
  • 1 teaspoon Baking Powder
  • 50g Rosewater
  • 1 Vanilla Bean, seeds scraped
  • 4 Eggs
  • 100g Pistachios, shelled and roughly chopped
  • 25g Edible Rose Petals, as garnish


  1. Preheat to 160 degrees celsius, fan forced.
  2. Combine butter, sugar and almond meal together in a bowl.
  3. Press approximately 1/3 of mixture into a large, flat cake tin.
  4. Mix cooled pumpkin, yoghurt, baking powder, rosewater, vanilla and eggs into the remaining 2/3 of mixture. The batter is quite moist, so don't be alarmed.
  5. Pour into same cake tin; sprinkle half of the pistachios to cover the top of the cake.
  6. Bake for 75 minutes or until a skewer comes out clean, allow cooling.
  7. Garnish with remaining pistachios and rose petals. Serve with Greek yoghurt.

RACO products used:

RACO Aerolift 23cm Springform Cake Tin

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