Persian Love Cake for Lexa

Harry, Lexa and the kids leave tomorrow having made wonderful contributions to the Island as well as being regulars at Dory's Cafe. Charlotte and Sabrina (the ballarina) love their cakes and milkshakes while Nick has a more discerning pallet and goes for things like miso soup.  Lexa has asked me for the recipe for Persian Love Cake in the past, as the whole family loves that but I have not been forthcomming!.  Here it is as a farewell present. 

Persian Love Cake

360 g (3 cups) almond meal

220g (1 cup) raw sugar

220g (1 cup) soft brown sugar

120g unsalted butter

2 eggs lightly beaten

250g Greek yoghurt

1 tablespoon freshly grated nutmeg

45g (1/4 cup) pistachios coarsely chopped

1.Preheat oven to 180 degs

2.Combine almond meal, butter, sugar and tsp salt in a bowl, then rub with fingertips until coarse breadcrumbs form

3.Spoon half the mix into a lightly buttered and bakingpaper lined 26 cm springform  pan gently pressing to evenly cover base. 

4.Add egg, yoghurt and nutmeg to remaining crumble mix and beat with a wooden spoon until creamy. Pour over prepared base, smooth top, scatter pistachios around the edge and bake for 30 – 35 mins until golden.

5.Cool completely and serve with extra Greek yogyurt.