My friend Maddy bought this cake over to my house on the weekend and it was simply delicious. You could serve it with cream but the yoghurt really cuts through the sugary sweetness. The edges of this cake will be quite dark once cooked and you may think they are burnt but these edges are the best bit – caramelised crunchy sugar! If you are looking for a cake to take to a gathering, or sharing at home with family or friends, this is it, gluten-free and full of flavour. Enjoy x
Persian Love Cake
Print RecipeIngredients
- 360 gm (3 cups) almond meal
- 220 gm (1 cup) raw sugar
- 220 gm (1 cup) brown sugar
- 120 gm unsalted butter, softened
- 1 tsp salt
- 2 eggs, lightly beaten
- 250 gm Greek-style yoghurt, plus extra to serve
- 1 tbsp freshly grated nutmeg
- 45gm (¼ cup) pistachios, coarsely chopped
Instructions
Preheat oven to 180C.
Combine almond meal, sugars, butter and 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.
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
Recipe sourced from Gourmet Traveller
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