Name: Gerard Yaxley’s Persian love cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
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)

Gerard Yaxley’s Persian love cake

With a kiss of nutmeg.

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Serves 8

Prep

15M

Cook

45M

Total

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

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.

Gerard Yaxley

Styling by Vanessa Austin