Persian Love Cake

Step 1: Preheat the oven to 180°C/350°F (standard) or 160°C/320°F (fan). Grease and line a 22 cm/9-inch cake pan.

Step 2: Mix the almond meal, semolina, baking powder, nutmeg, and cardamom in a bowl.

Step 3: Beat the butter and both sugars with an electric beater until incorporated. Add the eggs and beat until smooth. Add the yoghurt and orange zest, then beat until smooth.

Step 4: Add the dry ingredients and stir until mixed through.

Step 5: Pour the batter into the pan and smooth the surface. Scatter the pistachios over the top.

Step 6: Bake for 50 minutes to 1 hour, until a skewer inserted into the centre comes out clean.

Step 7: Use a skewer to poke 30–40 holes all over the cake, going all the way through. While the cake is still hot, pour the warm syrup over it. Leave to soak for 1 hour or more before removing it from the pan. Cool, then slice to serve.

Step 8: Decorate with dried rose petals, leave undecorated, dust with icing sugar, or use a lemon glaze.

Step 9: Place the syrup ingredients in a saucepan over medium heat. Bring to a simmer and stir to dissolve the sugar. Simmer for 2 minutes. Keep warm, or reheat, for pouring.