Persian Love Cake
Sometimes a special cake like this, with lots of yoghurt and nutmeg, is just the thing.
3 C almond meal or spelt flour
1 C raw sugar
1 C brown sugar
120 gm unsalted butter
1 tsp salt
2 eggs, lightly beaten
250 gm plain yoghurt or kefir, plus extra to serve
1 tbsp freshly grated nutmeg
1/4 C pistachios, coarsely chopped
With all our crowd-funding at the moment there is a lot of love going around, as we gather support to enable the improvements we all want to see for Fair Food. So I made a cake. It was Sue in the office who reminded me how spectacularly decadent yet simple a Persian Love Cake is. I was confessing to not really being a cake-baker, and amid all the phone and email and delivery logistics she inspired me to make one. I used my homemade milk kefir for this, which is a very tart and delicious alternative to yoghurt, having been gifted the kefir grains from another warehouse colleague. It’s a simple but impressive cake – rich in butter and sugar yes, but also in the love. PS … Borage flowers and roses are optional, a sprinkling of pistachios on top is lovely enough.
Persian Love Cake
Preheat oven to 180C. Combine almond meal, sugars, butter and salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and floured 26cm-diameter springform tin, gently pressing to evenly cover base.
Add egg, yoghurt (or kefir) 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.) A baking tray placed under the cake tin should keep any butter drips from the oven floor. 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.