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Persian love cake

You'll need

  • 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

Method

  • 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.

“I’ve tried to recreate Qöm’s delicious and unusual Persian love cake several times, but my attempts simply don’t come close. I’d love to know if Gerard Yaxley will share the recipe.”
Mardi Gurr, Coolum, QLD

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
  • 15 min preparation
  • 35 min cooking (plus cooling)
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At A Glance

  • Serves 8 people
  • 15 min preparation
  • 35 min cooking (plus cooling)

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