Wednesday, February 10, 2010

PERSIAN LOVE CAKE



THE PERSIAN LOVE CAKE...and it's full o' love.





while i'll admit it IS rather plain looking, this cake is very tasty and different than expected. it's an interesting rich treat and a definite conversation piece. this almond based cake is a great change from your usual chocolate valentine dessert, so why not surprise your guest with a little Persian love. it's all about almonds and pistachios for the one you're so nutty about.





the crust and the outside rim are delicious. the color and texture have that yummy dense, toastie almondie look and flavor.






the candied pistachios are a must. one would think ALMONDS would be the nut of choice, being that the whole cake is made of almonds, but the pistachios are key. i rarely use them, but now i will keep them in mind. i couldn't keep my paws off them. i'm surprised i had any left for the cake. candied nuts are TROUBLE.
i found this recipe here and copied it below for your convenience. many thanks to Lili at Pikelet and Pie for introducing me to this treat.

Persian Love Cake


360 gm almond meal

220 gm raw sugar

220 gm 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


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.
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 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.

8 comments:

sophia said...

Oh em gi. That's the definition of sensuous, gastronomical love, all right! Lovely!!!

Jules and Ruby said...

wow..thanks Sophia

Cara said...

I love the use of Greek yogurt here - sometimes I am left wondering how to use up extra.

Jgal said...

Just whipped this up now. Oh hell its good!! I substituted hazelnut meal and made the candied pistachios with Dark brown sugar and maple syrup. So so good! I'll be making this again.na

Jules and Ruby said...

HI JGAL...so glad you made this. i bet the hazelnuts meal made it delicious...and your pistachios sound good and crunchy. YUM i might have to use that sometime. thanks so much for the report.

Antonia said...

Hi, I'd love to make this. Could you please give the recipe ingredients in ounces?

Jules and Ruby said...

hi Antonia...when i need to do a conversion i use a few different sites...here are a couple for grams to ounces. http://www.metric-conversions.org/weight/grams-to-ounces-table.htm
http://www.metric-conversions.org/weight/grams-to-ounces.htm
http://www.asknumbers.com/GramsToOuncesConversion.aspx

i run in to this problem quite often. i hope this helps. please come back with any questions.

Anonymous said...

Hi

This recipe sounds delicious. I was thinking of making it in a loaf pan or bundt pan. Would you suggest making it in any of these pans?

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