Gluten free, Samantha Gowing, almond meal, organic food, healthy recipes, chicken, pistachios, surf food Byron Bay

Gowings' Byron Love Cake

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. Baker beware! It is very, very high in sugar so please enjoy sparingly.

I’ll be demonstrating this at my exclusive Surf Spa Food event in the forthcoming Melbourne Food and Wine Festival on March 7th in the LG Kitchen at the South Melbourne Market.

Formally known as Persian Love Cake, this recipe became an instant hit with friends and family when they visited us in Byron Bay. So much so that I reworked it and claimed it my own!

Beware, it is very rich in refined sugar!


360 gm (3 cups) almond meal
220 gm (1 cup) raw sugar
220 gm (1 cup) brown sugar
120 gm unsalted butter, softened
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg
45 gm (ΒΌ cup) pistachios, roughly chopped
  • Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a food processor and lightly pulse until coarse crumbs form. Do not overwork
  • Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base
  • Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden, 30-35 minutes.
  • Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt
  • The cake will keep in an airtight container for up to a week
  • Serves 8