Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Orange & Almond Love Cake
There are many versions of this popular Persian-style love cake, and we have used the popular, versatile and exotic blend of Fragrant Sweet Spices in ours. Using plain, thick Greek yoghurt makes a wonderful and healthy alternative to icing, however simply add 1 tbsp of sifted icing sugar if you prefer a sweeter topping.
- 250g unsalted butter, softened
- 150g caster sugar
- 4 eggs
- 1/2 teaspoon vanilla extract
- juice and zest from one orange
- 225g ground almonds
- 120g self raising flour
- 1/2 teaspoon baking powder
- 2 tsp Herbie’s Fragrant Sweet Spices
- 250g thick Greek yoghurt, for icing
- pistachios and orange zest, for topping (optional)
- Pre-heat oven to 170C.
- Cream butter and sugar together until pale and fluffy
- Add eggs one at a time, beating in between
- Fold in vanilla, orange zest and juice, almonds, flour and baking powder and stir until combined and smooth
- Pour into a greased and lined 23cm springform baking pan
- Bake for 25-40 minutes until golden and a skewer comes out clean when inserted.
- Cool on a wire rack before topping with yoghurt and pistachios and orange zest.
Keywords: Sweet Spices, Baking, Love Cake