PERSIAN LOVE CAKE
Preparation Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
360g almond meal
220g raw sugar
220g brown sugar
1tsp salt
120g unsalted butter, softened
2 eggs
250g Greek style yoghurt
1tbs grated nutmeg
½ cup pistachio nuts, coarsely chopped
Method:
1. Pre-heat oven to 180°c. Lightly grease a 26cm spring form cake tin, lining the base
and sides with baking paper
2. Combine almond meal, sugars, butter and salt in the food processor. Process until
coarse breadcrumbs form. Spoon half the mixture into the spring form cake tin and
gently press to evenly cover base
3. Add egg, yoghurt and nutmeg to remaining crumble mixture and process on medium
speed to incorporate. Increase speed to high and process for 2 minutes until smooth
and creamy
4. Pour over prepared base, scatter with pistachios and bake for 40-45 minutes until
golden
5. Cool completely before taking out of the tin
Serves 8-10
Tip: Refrigerate for one hour prior to cutting
