This recipe has evolved from a few different ideas, memories and experiences.

I enjoyed a truly stunning Persian love cake from Chocolate Provisions, bakers at Noosa Farmers Market. I love their products so much that my mum even bought one and froze it for me to take back to Sydney. You can freeze this version, too.

I personally don’t understand people who don’t enjoy rosewater in, say, Turkish delight. But I also don’t try to, because, well, all the more for me! They’re always the first to go when we have a chocolate box at work or home around the holidays – and there’s not a lot of sharing going on. Luckily, with this cake, there’s plenty for everyone.

I often use fruit or vegetables in my baking, and the roasted and spiced pumpkin helps the cake retain moisture and gives it a beautiful silky texture. And splitting the batter makes for a slightly crusty biscuit-like base, which is pretty scrumptious. I love the green flecks of pistachio that run through the crumb, and if you can find edible rose petals, top the cake with them to give a great visual impact.

While this version is grain free, it’s not low on fat or sugar, so it is a ‘sometimes food’. But it really is delicious, and it tastes so beautiful with its contrasting textures. Why not present it as a gift to those you love? They’ll love you right back.