Persian Love Cake
A family favourite dessert cake, the smell of freshly grated nutmeg while it bakes is just divine. We love it served with plenty of Greek yoghurt.
Ingredients
- 360gm or 3 cups almond meal
- 220gm or 1 cup raw sugar
- 220gm or 1 cup Brown sugar
- 120gm Unsalted butter at room temperature
- 2 Eggs, lightly beaten
- 250gm natural or Greek yoghurt
- 1 Tbsp freshly grated nutmeg
- 45gm Pistachio nuts, coarsely chopped
Step 1
Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form.
Step 2
Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter Spring-form pan, gently pressing to evenly cover the base. (or reduce the ingredient ratio a little and use the Chefs Tool Box Spring Form Pan)
Step 3
Add egg, yoghurt and nutmeg to the remaining crumble mixture and beat with a wooden spoon until smooth and creamy.
Step 4
Pour over the prepared base, smooth the top, scatter pistachios around the edge and bake until golden (30-35 minutes)
Step 5
Cool completely in a pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will be kept in an airtight container for up to a week
Chef’s Tips
Needs to be fresh grated nutmeg for the best flavour, available in supermarkets.
Persian Love Cake
Ingredients
- 3 cups almond meal
- 1 cup 1 cup raw sugar
- 1 cup Brown sugar
- 120gm Unsalted butter at room temperature
- 2 Eggs (lightly beaten)
- 250gm natural or Greek yoghurt
- 1 tbsp nutmeg (freshly grated)
- 45mg Pistachio nuts (coarsely chopped)
Instructions
- Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form.
- Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter Spring-form pan, gently pressing to evenly cover base. (or reduce the ingredient ratio a little and use the Chefs Tool Box Spring Form Pan)
- Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy.
- Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.)
- Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week
Notes
