Persian love cakes

If you're not a fan of rose water, these cakes would be equally delicious with a glaze made from orange blossom water or lemon zest. 

Makes 14

100g blanched almonds

100g pistachios

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

150g butter, cubed

225g self-raising flour

185g castor sugar

3 eggs

225ml full cream plain yoghurt

Icing

100ml full cream plain yoghurt

2 cups icing sugar, sifted

Squeeze of lemon juice

Few drops of rose water, to taste

Preheat the oven to 180C. Grease and flour 14 small cannele or mini bundt molds (alternatively make a 20cm cake). 

Place the almonds and pistachios in a food processor and process until fine. Add the cardamom, cinnamon, butter, flour and sugar and process until the mixture resembles breadcrumbs. 

Transfer to a bowl and combine with the eggs and yoghurt. 

Spoon into the prepared molds and bake for 20-25 minutes or until the cakes are springy to the touch and a skewer inserted comes out clean. 

Allow to cool slightly then turn out and cool completely. 

Trim the tops off the cakes so they can stand straight. 

For the icing, combine the yoghurt, icing sugar and rose water to form a glaze then drizzle over the cakes. 

Decorate with crushed pistachios and crystallized rose petals, if desired.