Persian Love Cake

I dunno how truly persian this is but it does sound good! I stole this recipe from Uriah’s August 2008 issue of Gourmet Traveller when we were at the beachhouse.

360g (3 cups) almond meal
220g (1 cup) raw sugar
220g (1 cup) brown sugar
120g unsalted butter, softened
2 eggs, beaten
250g greek yoghurt
1 tbspn nutmeg
45g (1/4 cup) pistachios

Preheat the oven to 180 celcius.
Add almond meal, sugars, butter and salt to a bowl.
Rub the mixture with your fingertips till it forms a course crumb.
Spoon half the mix into a buttered and lined 26cm springform tin.
Add the egg, yoghurt and nutmeg to the remaining mix.
Beat till creamy.
Pour over the base in the tin.
Bake for 30-35 minutes.


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