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Persian Love Cake (gluten-free)

yield: 12 total time: 50 minutes
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Ingredients

  • 4 cups almond flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 13 tablespoons butter room temperature
  • 1 teaspoon salt
  • 3 eggs
  • 1 1/4 cups plain Greek yogurt full-fat
  • 1/2 teaspoon canela
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup shelled raw pistachios
  • rose petals food grade dried, for decorating

Nutrition

  • Calories : 490 calories
  • Carbohydrate : 45 grams
  • Cholesterol : 90 milligrams
  • Fat : 32 grams
  • Fiber : 4 grams
  • Protein : 10 grams
  • SaturatedFat : 10 grams
  • Sodium : 320 milligrams
  • Sugar : 38 grams
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