Persian Love Cake

• Serves: 8
• Time required: 15 mins preparation, 45 mins cooking plus cooling
• Origin: Gerard Yaxley's Persian love cake

Ingredients

• 360g almond meal
• 220g raw sugar
• 220g brown sugar
• 120g unsalted butter, softened
• 2 eggs, lightly beaten
• 250g Greek-style yoghurt
• 1 tbsp freshly grated nutmeg
• 45g pistachios, coarsely chopped

Method

1. Preheat oven to 180C. Combine almond meal (260g), raw sugar (220g), raw sugar (220g), butter (120g) and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form.
2. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.
3. Add eggs (2), yoghurt (250g) and nutmeg (1 tbsp) to remaining crumble mixture and beat with a wooden spoon until smooth and creamy.
4. Pour over prepared base, smooth top, scatter pistachios (45g) around edge and bake until golden—35-45 minutes.
5. 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.