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.