Chef's Recipes

Persian love cake

Qom chef Gerard Yaxley shares his take on a classic Persian love cake.

By Gerard Yaxley
  • Serves 8
  • 15 mins preparation
  • 45 mins cooking plus cooling
Persian love cake

Ingredients

  • 360 gm almond meal (3 cups)
  • 220 gm raw sugar (1 cup)
  • 220 gm brown sugar (1 cup)
  • 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 pistachios, coarsely chopped (¼ cup)

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.
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  • Author: Gerard Yaxley