Persian Love Cake is probably the plainest looking cake I bake, but is a favourite of many friends and family.
This cake has a tart like base and a moist cake on top.
It is also gluten free.
3 cups Almond meal
1 cup Brown sugar
1 tbs cornflour
120g butter
2 eggs
150~200ml greek yogurt
1 tsp cardamon powder
2 tsp rosewater
slivered pistachios
Preheat oven to 180 degrees celsius.
Line a 20cm cake tin.
In a large bowl, combine almond, sugar, cardamon powder and cornflour.
Put cubed butter pieces into the bowl.
With tips of your fingers, squash butter into the mix until most of the butter pieces are invisible and it looking like damp sand. You can do this in a food processor, but I find this process therapeutic and enjoyable.
Scoop half of the above into the cake tin.
Squash the mixture down into the base with the edges slightly raised.
This part will become like a tart base.
Put eggs and rosewater into the bowl with the remaining almond mixture.
Add half the yogurt and mix in well.
You want the mixture to look wet enough, but not too runny.
Adjust the texture of the batter with the remainder of yogurt.
Pour the mixture into the cake tin.
Sprinkle some slivered pistachios over the top and bake for 20~40 minutes.
The length of baking time will depend on the oven.
It is done when the top is golden.
