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    Persian Love Cake

     

    A wonderful, fast to prepare and glorious to serve and enjoy dessert or morning/afternoon tea treat. Great for any occasion... Formal or informal.  

    A wonderful, fast to prepare and glorious to serve and enjoy dessert or morning/afternoon tea treat. Great for any occasion... Formal or informal.

    Ingredients

    • 2 Cups Blanched Almond Meal
    • 1.5 Cups Natural Earth Powergen
    • 220g Coconut or Rapadura Sugar 
    • 170g unsalted Organic Butter – Softened to room temp.
    • 2 Eggs beaten
    • 250g Greek Style yoghurt
    • 1tbsp Organic Cinnamom Verum
    • 1tsp Organic Nutmeg
    • 45gm  (1/4 cup) Pistachios
    • 1tsp Himalayan Salt

    Method

    Preheat the oven to 180C. Combine almond meal, sugar, butter and 1tsp salt in a bowl, then run fingertips until a coarse, moist crumbs form that hold together when pressed together. (I find this very therapeutic for some reason… Perhaps because it makes me stand still, without the opportunity to multi task because I am using both hands in a bowl or perhaps it just feels good to rub butter thru your fingers)! Spoon half the mixture into a lightly buttered spring form pan. Personally I just use a ceramic quiche dish. Press into the bottom to evenly cover the base. You will know its the right amount because it covers evenly the base of your dish.

    Add the Egg, yoghurt and spices to remaining crumble mixture and beat with a wooden spoon until creamy and smooth. Pour over prepared base, smooth over then scatter pistachios around the edge and bake until golden (30-35 mins). Cool completely.

    Serve with extra Greek Yoghurt or Coconut Yoghurt – I add Rosewater to this sometimes to make it different and chop fresh mint too, if I have it. Serve up. Enjoy the praise!