Persian Love Cake

Can you imagine the absolute joy it is to
make, give, receive and eat a
Persian Love Cake

They are deceptively simple
And oh so full of love

It does make my heat burst as I will always remember a dear departed fabulous woman who gifted these cakes as her signature gift

Persian Love Cakes will forever have me remembering the vibrant and sensationally delicous Leah

PERSIAN LOVE CAKE

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. Kefir is also a alternative for this cake,  tart and delicious  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.

Recipe car of CERES Fair Food