Persian Love Cake

Persian Love Cake

This cake has a nutty, caramel flavoured base, and is topped by a creamy nutty filling. The cake consists of almond meal, pistachios, brown sugar and greek yoghurt. It's so simple, just 2 easy steps and about 10 mins max to prepare the ingredients. I recently made this for a dinner party and it was the winner dish of the night. My photo doesn't do it justice today as i took it before I put it in the oven..I'm preparing it for an afternoon tea party tomorrow, so I can't show it plated up and looking gorgeous yet!

Method

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. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.

2 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.

Ingredients

  • 360 gm (3 cups) almond meal
  • 220 gm (1 cup) raw sugar
  • 220 gm (1 cup) brown sugar
  • 120 gm unsalted butter, softened
  • 2 eggs, lightly beaten
  • 250 gm Greek-style yoghurt, plus extra to serve
  • 1 tbsp freshly grated nutmeg
  • 45 gm (ΒΌ cup) pistachios, coarsely chopped

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1 Comments

Ovenbunny said on July 16, 2011 at 1:54a.m.
This is the second time I have come across this in the past few days, both in virtual land,,... i need to make it so I can touch it