Persian Love Cake
Serves 8 Cooking Time Prep time 15 min, cook 35 min (plus cooling)
360 gm (3 cups) almond meal 220 gm (1 cup) raw sugar 220 gm (1 cup) brown sugar 120 gm unsalted butter, softened 2 eggs, lightly beaten 250 gm Greek-style yoghurt, plus extra to serve 1 tbs freshly grated nutmeg 45 gm (1/4 cup) pistachios, coarsely chopped
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.
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.