Persian Love Cake
Oven-baked almond meal, greek yogurt and pistachio nut, perfumed with nutmeg.
50 min · Serves 8 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 35 min · 50 min total
- easy
- 1
Preheat oven to 180°C. Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.
- 2
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.
- 3
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.
- 4
Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack. Serve at room temperature with extra Greek yogurt or cream.
- 5
The cake will keep in an airtight container for up to a week.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
