This dessert is always a winner. I always make it for celebrations, and it’s become tradition that there’s only ever a few crumbs left on the plate. This cake is moist, rich and satisfying, a real winner!
While we love treacle, it can at times be a little sweet, so to counter this flavour I add a dollop of homemade vanilla labneh to each serve. The labne offers a refreshing accompaniment and the the acidity helps cut through the richness of the cake. To finish off, I add a few textural elements from Pariya, a range of exotice Persian ingredients. For this recipe I use Pariya’s range of frosted pistachios and rose and pistachio rahaat.