Persian Love Cake Blondies

We've taken blondies to the next level, not only swapping white for brown chocolate, but adding pistachios which create a vibrant green colour
Persian Love Cake Blondies
ITP Images
Persian Love Cake Blondies
June 02, 2019
Preparation Time 15 minutes
Cooking Time 20 min
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar


200g salted butter, chopped
200g good-quality white chocolate, broken into pieces
200g almonds, ground
250g spinneysFOOD Fine Grain White Sugar
4 large eggs, lightly beaten
1 tbsp pistachio paste
1 tbsp rose water
1 tsp cardamom, ground
100g shelled pistachios, roasted and chopped plus extra for garnishing

For the frosting

100g salted butter, softened
240g full-fat cream cheese
300g spinneysFOOD Super Fine Icing Sugar, sifted
1 tsp rose water
Pomegranate seeds, to decorate


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Line a 20cm square baking tray with baking paper

  • 3

    Melt the butter and chocolate together in a saucepan over a very low heat. Remove from the heat, add the almonds and sugar and stir to combine. Set aside to cool slightly

  • 4

    Once cool, add the eggs, pistachio paste, rose water, cardamom and pistachios and stir well to combine

  • 5

    Pour the mix into the prepared tray and bake for 35-40 minutes or until the blondies have risen, golden brown in colour and firm to the touch, but still squishy in the middle

  • 6

    To make the frosting, in a bowl fitted with the whisk attachment, cream the butter and cream cheese until pale and fluffy. Add the icing sugar and rose water

  • 7

    Spread the frosting over the blondies and garnish with pistachios and pomegranate seeds


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