Chefs' Recipes

Gerard Yaxley’s Persian love cake

With a kiss of nutmeg.
Loading the player...
8
15M
45M
1H

A gluten-free Persian love cake, dense with brown sugar, lightened with yoghurt, and kissed by a touch of nutmeg. Heaven.

Ingredients

Method

1.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.
2.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 (35-45 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.

Related stories