Persian Love Cake

Ingredients

• 3 cups almond meal (360 grams)
• 1 cup raw sugar (220 grams)
• 1 cup brown sugar (220 grams)
• 1 teaspoon salt
• 120 g unsalted butter, softened
• 2 eggs, lightly beaten
• 250 g Greek yogurt, plus extra to serve
• 4 teaspoons freshly grated nutmeg
• 1/4 cup pistachio nut, coarsely chopped (45 grams)

Directions

1. 1

   Preheat oven to 180°C.

2. 2

   Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.

3. 3

   Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin.

4. 4

   To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake.

5. 5

   Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.

6. 6

   Serve at room temperature with extra Greek yogurt or cream.

7. 7

   The cake will keep in an airtight container for up to a week.