Cazinc is a collective of Melbourne bloggers that explores culture in many forms – from fashion and style, travel, lifestyle and wellbeing, to the culinary and decorative arts.

 

The Ultimate Love Cake Recipe

The Ultimate Love Cake Recipe

Now and then I meet beautiful people who stay with me, and this is one of those stories.

A few years ago I went into my favourite spice shop in Melbourne, at the Block Arcade, to purchase some of their amazing fresh nutmeg.  Fresh nutmeg has a different flavour to standard nutmeg, and I love it.  You will also need to buy a nutmeg grinder.

The gorgeous girl serving me, Katherine, said how she had a recipe for a Persian Love Cake, which she kindly sent to me.  I have made this cake several times over the years and loved it, so I thought I would share it with you all.  Here is the email Katherine sent to me:

Here is the recipe for the Persian Love Cake I was telling you about with all the nutmeg!
Ingredients:

360 gm (3 cups) almond meal
220 gm (1 cup) raw sugar
220 gm (1 cup) brown sugar
120 gm unsalted butter, softened
1 tsp salt
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg (definitely better with freshly grated not pre-ground!)
45 gm (1/4 cup) pistachios, coarsely chopped

Method:

1. Preheat oven to 180C. Combine almond meal, sugars, butter and 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 spring form pan, gently pressing to evenly cover the 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 the 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.


So that's it, my only tip is to line the base and sides of the pan well as the sugars just become like toffee, and I have had a stuck to tin cake experience known as cake-gate...

I also leave some pistachios whole and chop the rest to then scatter around the edge of the top of the cake as I think this looks nicer.

I hope you enjoy and hope to see you again soon.

Cheers,

Katherine.

I hope you enjoyed this story and hope you enjoy making this quick, easy and tasty cake.  Always a winner for a special occasion.

Thank you for reading and please feel free to share all our articles.  Without your support we won't be able to keep going, so please help us to inspire you.

7 Social Media Branding Mistakes

7 Social Media Branding Mistakes

How To Be Your Own Cheerleader?

How To Be Your Own Cheerleader?