Persian Love Cake

Serves 8

Ingredients

3 C almond meal or spelt flour
1 C raw sugar
1 C brown sugar
120 gm unsalted butter
1 tsp salt
2 eggs, lightly beaten
250 gm plain yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg
1/4 C pistachios, coarsely chopped

Summary

A simple but impressive cake – rich in butter and sugar yes, but also in the love.  And a great excuse to enjoy the Wahrina pistachios just in from Shane O’Dea in the Goulburn Valley.  This recipe was shared with us by a friend and is much loved – please enjoy!  Ps. I also used my homemade milk kefir for this cake, a tart and delicious alternative to regular yoghurt, so if you have some I’d recommend it.

Persian Love Cake

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 floured 26cm-diameter springform tin, gently pressing to evenly cover base.

Add egg, yoghurt (or kefir) 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).  A baking tray placed under the cake tin should keep any butter drips from the oven floor.  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.