Persian Love Cake…xxx

PersianLCblog

I posted this recipe a while ago now and (after I made it for a lovely Palmy Platters customer on the weekend), thought it was about time I re-visited it. I just love this cake – it is deliciously chewy, exotic and so satisfying – beautiful for morning or afternoon tea and always a winner for dessert. I do love it served with loads of berries and dusted in a little icing sugar. Whenever I look at the list of ingredients I find myself thinking “it can’t be that good” – but it is! Don’t be put off by its simplicity…more often than not, I find simple recipes to be the best.

My recipe is below – I hope you enjoy.

Serves 10 – Prep and cook time 1 hour and 10 mins (plus cooling time)

Ingredients

3 cups almond meal

1 cup brown sugar

1 cup raw sugar

125g butter, softened

2 eggs, beaten lightly

1 cup Greek-style yoghurt

1/2 tablespoon each ground nutmeg, cardamon and cinnamon

Chopped pistachios, pomegranate arils or mixed berries to decorate

Double thickened cream to serve

Directions

1. Preheat the oven to 180 degrees Celsius (160 fan forced). Grease and line a 23cm springform cake pan.

2. Combine almonds and sugars in a large bowl; rub in the butter with fingertips until the mixture resembles fine breadcrumbs. Divide the mixture in half; spoon one half into prepared pan and press evenly over base.

3. Add the eggs, yoghurt and spices to the remaining mixture; stir until combined. Pour over the prepared base and bake for 1 hour or until set.

4. Cool cake completely. Serve scattered with pistachios and pomegranate arils or mixed berries.

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