This has been adapted from a recipe in The Australian Gourmet Traveller.
It originally came from Qöm, a Middle Eastern restaurant at Peregian Beach on the Sunshine Coast in Queensland. It was sent to me by my consultant, Janine, and has been extensively tested by the consultants.
I have not tested the recipe, but when I do, then I will post a picture.
Persian Love Cake
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
Method
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)
General Tips
The cake is around 4 cm deep, so also can be made in a pie plate.
Posts
Hey Thermomixer, I have two lovely pictures of the Persian love cake taken by our Melbourne consultants, will I get them to you to post with this?
ReplyDeleteThat sounds like one rich cake! I'd be willing to give a go tough, I love most gourmet traveller recipes.
ReplyDeleteHi Rick - if you want to send the pics, or post them on your blog and I'll link to them
ReplyDeleteHi Dani - sounds very rich - but have heard good reports - Rick has probably partaken of a piece or two.
Tried this over the weekend and was sadly underwhelmed, it sounds so good!..too sweet and quite gritty...will try again and keep you posted!
ReplyDeleteThanks for the Comment T..inA.
ReplyDeleteI still haven't gotten around to trying this. The Consultants in Melbourne have made it and love it, but I was worried about chopping up a nutmeg to the point where it would be sufficiently fine. It may be that they have access to some very young, fresh soft nutmegs.
I can't get to the Tuesday demo,but will contact Rick and see whether it was gritty.
Thanks again and I hope to getr off my BTM and do some posts - they are there in draft. :(
Can't remember it being gritty, but it certainly is sweet, a bit too sweet for my taste. A huge dollop of double cream makes a significant improvement. I must get that photo to you as well.
ReplyDeleteI grate the nutmeg on a fine grater, that seems to work well. Also, found the original recipe a bit sweet, so use two thirds of the sugar only. Haven't looked at the gritty side of things, I don't mind that part, myself. CC
ReplyDelete