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Insanely Nutty Cake

Updated: Jul 20, 2020

#GlutenFree Growing up in a #Persian family means having nuts as a snack all the times, and #pistachios, #almonds, #walnut are few of the popular ones.

When I tried this cake for the first time after I developed the recipe, it took me back to my childhood, the smell and taste took me right back to Iran.

This recipe comes from my heart and I like to dedicate it to my dear uncle who passed away a year ago. (May 31, 2019) He used to write beautiful poems and refer to himself as a mad man. May he rest in peace. I hope you enjoy this cake as much as I do.

Baking time 45min

Method One bowl

Makes one 8 inch cake


  • Almond flour 1/2 cup

  • Unsweetened coconut flour 1/2 cup

  • Grind walnut 1 cup

  • Butter 1/2 cup (room temperature)

  • Coconut sugar 1 cup

  • Yogurt 1/2 cup

  • Rose water 2 Tbsp

  • Eggs 3

  • Grind cardamom 1/4 tsp

  • Salt 1/4 tsp

  • Baking powder 1/2 Tbsp (7.5ml)

  • Pistachio (optional for decorating the top)


  1. Pre-heat oven 350 F

  2. Grease the pan and line the base with parchment paper

  3. Mix all the nuts, baking powder, salt and cardamom and set aside (dry ingredients mix)

  4. In a large bowl beat the sugar and butter until soft and fluffy

  5. Add eggs one at the time and beat well using a mixer between each addition

  6. Add 1/3 of dry ingredients to the eggs and sugar and mix

  7. Add yogurt and mix

  8. Continue with dry ingredients alternately with rose water and finishing with dry (Don’t over mix)

  9. Pure into the pan and add the pistachios on top

  10. Bake for 45 minutes or until toothpick in the middle comes out clean

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