DessertsRecipes

Persian Love Cake

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.

Persian Love Cake
Persian Love Cake

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.

Persian Love Cake
Persian Love Cake

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

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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Servings 8

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

Needs to be fresh grated nutmeg for the best flavour, available in supermarkets.

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