Persian Love Cake (Gluten Free)

INGREDIENTS

• 1 Whole Nutmeg

• 45 gram Pistachios

• 360 grams Almonds

• 200 grams Raw Sugar (can be reduced to 150grams)

• 200 grams Brown Sugar (can be reduced to 150grams)

• 120 grams Unsalted Butter

• 1 teaspoon of Salt

• 2 Eggs

• 250 grams Greek Yoghurt (plus some to serve)

METHOD

1.Preheat the oven to 170 degrees.

2.Grind the Nutmeg for 12 seconds on speed 9 (thermo or bullet)

3.Coarsely chop the pistachios in the bullet (thermo use Turbo 3 times)

4.Grind the almonds for 4 seconds (speed 9 on thermo) or use the bullet. Add sugars, butter, and salt.

5.Mix on speed 5 (thermo) for 15 seconds using a spatula to assist you.

6.Pour half the mixture into a lined and greased 26cm pan.

7.Gently press the mixture into the base using a jar or tablespoon.

8. To the remaining mixture, add 2 eggs, and nutmeg and mix on speed 3 (thermo) for 10 seconds, stop after 5 seconds and incorporate ingredients with a spatula.

9.Add yoghurt and mix on speed 3 (thermo) reverse it for 10 seconds.

10. Pour into a prepared tin.

11. Scatter with pistachios around the edge and bake in oven until golden brown, 40 to 45 minutes.  You may need to cook it for a bit longer. Gage

12. Cool it completely in the tin on a wire rack down to room temp. Then serve with extra yogurt.

13. It will keep in an airtight container up to 1 week… If it lasts that long!!