Recipe - Persian Love Cake

It’s still Bryan’s Birthday!!!

Ingredients

• 360 gm (3 cups) almond meal
• 145 gm (2/3 cup) raw sugar
• 145 gm (2/3 cup) 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
• 85 gm (1/2 cup) pistachios, coarsely chopped

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 (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.

Based off: http://www.gourmettraveller.com.au/recipes/recipe-search/fare-exchange/2008/8/persian-love-cake/