From One BIG Tart to a whole group of Sista Tarts!!!

Here is the Persian Love Cake recipe for you to make with love and eat with love………enjoy enjoy enjoy!!!!! (especially wonderful if you eat it with your loved one, naked in bed!!)

Special THANKS to the divine Jo So and Sew for introducing me to Persian Love! She is such an amazing woman.

Hope you’re all really really well and having a wonderful week

BIG LOVE, Lazzita xoxo



Persian love cake

From: http://gourmettraveller.com.au/persian_love_cake.htm
Serves 8
Cooking Time Prep time 15 mins, cook 35 mins (plus cooling)

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



1


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.

2


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.



Miss Divine Jo (who passed on the recipe to me) said that she has made many Persian Love cakes over the years, and through trial and error she has found that 35mins baking is not enough, she usually bakes hers for around 60mins. The first one I baked with love for 50mins…. Suppose it depends massively on your oven!!! Have a play around!