PERSIAN LOVE CAKE

Recipe By : Heavenly Recipes

40Minutes

Prep Time

50Minutes

Total Time

7 to 8 Persons

Serving

PERSIAN LOVE CAKE

Ingredients

3

cups almond meal (360 grams)

1

cup raw sugar (220 grams)

1

cup brown sugar (220 grams)

1

teaspoon salt

120

g unsalted butter, softened

2

eggs, lightly beaten

250

g Greek yogurt, plus extra to serve

4

teaspoons freshly grated nutmeg

1⁄4

cup pistachio nut, coarsely chopped (45 grams)

Directions

    STEP - 1

    Preheat oven to 180°C.

    STEP - 2

    Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.

    STEP - 3

    Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin.

    STEP - 4

    To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake.

    STEP - 5

    Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.

    STEP - 6

    Serve at room temperature with extra Greek yogurt or cream.

    STEP - 7

    The cake will keep in an airtight container for up to a week.

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