June 2, 2013


360g ground almondspersian
220g raw brown sugar
220g brown sugar
120g unsalted butter, softened
Pinch salt
2 eggs, beaten
1 tbsp of freshly-ground nutmeg
250g Greek-style thick natural yoghurt
Plus extra yoghurt to serve
100g pistachios

1. Preheat the oven to 180 degrees C. Line and grease a 26 cm spring tin.
2. Put the almond meal, both types of sugar and the butter into a bowl. Rub the butter into the dry ingredients until it’s evenly incorporated; the mixture should be crumbly, but able to be made into a ball.3. Split the mixture in half. Press one half evenly into the base of a  tin.4. Now add  nutmeg, and your 250g of yoghurt, and both eggs to the left over crumbly stuff. Mix until it’s all smooth and creamy.

5. Pour the mixture on top of the base in the tin. Arrange the split pistachio kernels in a pattern.6. Bake for 40-50 minutes.. It’s done when the top is a nice deep brown, and the edges look caramelized. Serve it with more yoghurt.
P.S. Hey, hey.. I have not disappeared.. just had a bit of Far East holiday.. that inspired me to make a Oriental theme name day party, and of course, all the food was oriental too.. this was my cake.. sweet as hell.. but that s the way those delights are..
Enjoy, K.
recipe from http://www.mypersianfeast.com/2013/02/persian-love-cake.html

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