PER­SIAN LOVE CAKE

This de­li­cious spiced dessert is the per­fect cel­e­bra­tion cake, din­ner-party dessert or scrump­tious treat. The Mid­dle Eastern spices give it a rich, com­plex flavour, which, com­bined with the gooey tex­ture, cre­ates an in­dul­gent, sat­is­fy­ing cake. Serve this

Friday - - Food - James Duigan’s Blue­print for Health is pub­lished by Pav­il­ion

Serves 4–6

180g/2 cups al­mond meal 250g/1¼ cups co­conut su­gar

½ tsp Hi­malayan pink salt

60g/¼ cup un­salted but­ter, soft­ened 1 or­ganic, free-range egg

125g/½ cup or­ganic Greek yo­ghurt, plus ex­tra to serve

½ tsp ground cin­na­mon

½ tspz ground nut­meg

½ tsp ground car­damom

2 tbsp shelled pis­ta­chios, roughly chopped 2 tbsp ed­i­ble rose petals, to gar­nish (not es­sen­tial, but beau­ti­ful)

Pre­heat the oven to 180°C. But­ter and line an 18cm cake tin with parch­ment pa­per. Mix the al­mond meal, su­gar and salt in a bowl to com­bine evenly. Add the soft­ened but­ter and rub with your fin­ger­tips un­til the mix­ture re­sem­bles coarse bread­crumbs. Spoon half the mix­ture into the pre­pared tin and press down gently to cover the base evenly, as if you were mak­ing a cheese­cake. Add the egg, yo­ghurt and spices to the re­main­ing mix­ture and beat with a wooden spoon un­til smooth and creamy. Pour this mix­ture over the pre­pared base and sprin­kle the chopped pis­ta­chios around the edge of the cake. Bake un­til golden brown and just set, ap­prox­i­mately 30 min­utes. Al­low to cool com­pletely in the tin on a wire rack, be­fore gently turn­ing out and trans­fer­ring to a serv­ing plate. Sprin­kle with rose petals and serve with an ex­tra dol­lop of Greek yo­ghurt on the side.

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