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Persian Love Cake

360gm almond meal
220gm raw sugar
220gm brown sugar
120gm unsalted butter, softened
2 eggs, lightly beaten
250gm Greek-style yoghurt
1tsp freshly grated nutmeg
½tsp rosewater
45gm pistachios, coarsely chopped
Dried rose petals to decorate

Preheat oven to 180C.
Combine almond meal, sugars, butter and 1tsp of salt in a bowl, then rub in the butter until it forms coarse crumbs.
Spoon half the mixture into a lined 20cm springform pan, gently pressing to evenly cover the base.
Add egg, yoghurt, nutmeg and rosewater to the remaining mixture and mix with a wooden spoon to thoroughly combine.
Pour the yoghurt mixture over the prepared base, smooth the top, scatter pistachios around the edges and bake until golden, about 40minutes.
Remove from the oven and cool completely in the pan on a wire rack.
Remove the cake from the pan and scatter the dried rose petals over the top of the cake before serving.
Serve with extra Greek yoghurt or cream if desired.

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