Persian love cake

Persian love cake was the recipe of the day (or was it month?) on the Thermomix recipe community a few weeks back and I printed it out. If you're not a TM user don't stop reading now. I have found an alternative recipe!

Coincidentally Greens Refectory was selling it by the slice on my trip to Melbourne which reminded me I'd wanted to make it. Today we're heading out for afternoon tea - on a friend's 30ft yacht. (I'm hoping the cake keeps the kids away from the sides of the boat?!)

This is the non-TM recipe from Gourmet Traveller:

ingredients

•  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 tbsp freshly grated nutmeg
• 45 gm (¼ cup) pistachios, coarsely chopped

method

• 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.

The TM version takes a fraction of the time to make. If you can manage FRESHLY ground nutmeg I think this is definitely preferable!

ingredients
1 whole nutmeg
45 g pistachios
360 g almonds
220 g raw sugar
220 g brown sugar
120 g unsalted butter
1 tsp salt
2 eggs
250 g Greek style yoghurt , plus extra for serving

preparation

1. Preheat oven to 170C

2. Line and butter a 26cm spring form pan.

3. Place nutmeg into mixing bowl and grind 12 sec/speed 9. Set aside.

4. Place pistachios into mixing bowl and, with dial set to closed lid position, coarsely chop by pulsing withTurbo 3 times.Set aside.

5. Place almonds into mixing bowl and mill for 6 sec/speed 9.

6. Add sugars, butter and salt and mix 15 sec/speed 5, using spatula to assist if necessary.

7. Put half of the mixture into prepared pan and gently press down using tablespoon to form a base.

 

 

8. Add eggs and nutmeg to remaining mixture and mix 10 sec/speed 3, using spatula to assist.

9. Add yoghurt and mix 10 sec/Reverse/speed 3. Pour onto base.

10. Scatter edges with pistachios and bake 45 - 60 minutes until set in centre and firm to the touch.
Cool completely before serving with extra yoghurt.