Name of Recipe: Persian Love CakeNumber of People: 8
Ingredients:• 1 whole nutmeg
• 45gm pistachios
• 360gm almonds
• 220 gm raw sugar
• 220 gm brown sugar
• 120 gm unsalted butter
• 1 tsp salt
• 2 eggs
• 250 gm Greek-style yoghurt, plus extra to serve
Preparation:Preheat oven to 170.C
Grind nutmeg for 12 seconds on speed 9. Set aside.
Coarsely chop pistachios by pressing Turbo 3 times. Set aside.
Grind almonds for 4 secs on speed 9. Add sugars , butter and salt. Mix on speed 5 for 15 seconds, using spatula to assist.
Pour half the mixture into a lined and greased 26cm springform pan. Gently press the mixture into the base using a jar or tablespoon.
Add 2 eggs,and nutmeg to TM Bowl. Mix on speed 3 for 10 seconds, stopping after 5 seconds to incorporate ingredients with spatula. Add yoghurt and mix on speed 3, reverse for 10 seconds. Pour into prepared tin.
Scatter with pistachios around the edge and bake in oven til golden brown, 35 – 40 minutes.
Cool completely in tin on a wire rack to room temperature, then serve with extra yoghurt. Will keep in an airtight container up to one week. (if you hide it)
Photos:Tips/Hints:The cake is around 4 cm deep, so also can be made in a pie plate.
Origin:From a recipe in
Australian Gourmet Traveller Qöm – Middle Eastern restaurant - Peregian Beach, Sunshine coast, Qld, and adpted by TMX demonstrators in Melbourne.
It had mixed reactions - some found it gritty, but the Melbourne demonstrators who put the TMX conversion together just loved it.
Members' commentselkieliypad - Made this cake for a party and everyone loved it ! freshly ground nutmeg in the thermomix adds that extra zing !
ITarrant - My cakes are not working. Each time it has stayed very soft in the middle, with a sticky base. The one we tried at a tasting / intro day was divine. Not sure where we've give wrong. Any alterations out there?
Faffa70 - I would think perhaps that they aren't cooked. Are you using a Fan forced oven? I would try turning your temp down by about 10 degrees and cooking them, that way they won't overcook on the top.
ElleG - I have made this three times recently and everyone has loved it. I have tweaked it - have cut the sugar way back and it is still sweet. I use 150g total, a mixture of mainly raw sugar and some rapadura. I add the sugar with the almonds and blitz for a few seconds longer. With my oven I cook for 50 mins, turn off the oven and leave the cake in the oven until the oven is cold. Has turned out perfectly every time. And by the way, family and friends I have cooked the cakes aren't sugar free nuts like we are.
