Persian love cake

AT A GLANCE

  • Serves 8 people

  • 360 gm (3 cups) almond meal
  • 220 gm (1 cup) raw sugar
  • 220 gm (1 cup) brown sugar
  • 120 gm unsalted butter, softened
  • 2 eggs, lightly beaten
  • 250 gm Greek-style yoghurt, plus extra to serve
  • 1 tbsp freshly grated nutmeg
  • 45 gm (¼ cup) pistachios, coarsely chopped
01   Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.
02   Add egg, yoghurt 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.) 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:

GERARD YAXLEY, QÖM

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

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