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
1 whole nutmeg
220 gm raw sugar
220 gm brown sugar
120 gm unsalted butter
1 tsp salt
250 gm Greek-style yoghurt, plus extra to serve
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)
The cake is around 4 cm deep, so also can be made in a pie plate.