How to make a Persian almond and yoghurt cake

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This is a story about a plain looking but very tasty cake and the power of the internet.  The cake’s real name is the Persian Love Cake but I thought none of you would know what I was talking about so I have renamed it the Persian almond and yoghurt cake.  As I said, the cake is not really much to look at.  It does not have multiple layers or lashings of frosting or anything special like that.  But the taste, the taste is sensational.  One of my friends described it as the best cake she has ever eaten.  Really.  The Persian almond and yoghurt cake is moist and dense with a crumbled biscuity base and a crisp, crunchy top.  Served with a dollop of yoghurt on the side it is really the perfect cake to finish off a perfect meal or just to accompany a slice of tea.

One delicious slice of the Persian almond and yoghurt cake

I discovered this cake thanks to the power of the internet (and now you are too).  The cake was concocted by Gerard Yaxley who is the chef behind Qom restaurant in Queensland.  The diners at Qom were so in love with the cake that they demanded the recipe from Yaxley which was then published in the brilliant Australian food and travel magazine Gourmet Traveller.  A blogger based in Korea then found the recipe and blogged it.  The brilliant Mel who lives in Berlin found the recipe on Pikelet and Pie and decided to make it for a supper club she was running and then I happened to be at the supper club in Berlin where I tasted the cake inspired by the chef in Australia and carried around the world by the interwebs.

The story gets better as when I decided to make the Persian almond and yoghurt cake for my book club I made it using a brand new, shiny, cherry red KitchenAid  which the lovely people at KitchenAid sent me  just because they read this blog.  Pottering around in my kitchen with the KitchenAid purring away and deftly stirring and combining the cake mixture it instantly became my new pride and joy.  Ah the internet – feeling a lot of love for it right now.

The finished Persian almond and yoghurt cake

Ingredients
360 gm almond meal
220 gm raw sugar
220 gm brown sugar
120 gm butter, softened
2 eggs, lightly beaten
250 gm Greek yoghurt, plus extra to serve
1 tbsp ground nutmeg
1 tbsp ground cardamon
1 tsp salt
45g pistachios, shelled

Mixing the crumble

1.  Preheat oven to 180C.

2. Combine almond meal, sugars, butter and salt in a bowl, then rub with fingertips until coarse crumbs form.

3.  Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.

The fabulous Kitchenaid in action mixing the egg and yoghurt into the crumble mixture

4.  Add egg, yoghurt, nutmeg and cardamon to remaining crumble mixture and mix until smooth and creamy. Pour over prepared base, smooth and sprinkle with crushed pistachios.

5.  Bake until golden and a skewer comes out clean.  The recipe says 30-35 minutes but it took my oven about 45 mins.

The cake ready to go into the oven

6. Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt.

Serves eight.  Adapted from the Qom recipe.

Thanks to KitchenAid for my truly gorgeous new stand mixer.  Thanks to the internet for sending the love cake, I mean the Persian almond and yoghurt cake, my way.  

Links
If you liked reading this you might enjoy my post about the Berlin supper club where I discovered the cake or for a cake recipe with layers and lashings of frosting try this one for a quadruple chocolate layer cake.

18 comments

  1. I would like to confirm that this cake is absolutely amazing! I will be attempting to make it this weekend! ( and PS love the kitchen aid!)

  2. This looks and sounds gorgeous, shall be following your recipe at the weekend, yum!

  3. This might be a bit of a stupid question, but what is ‘raw’ sugar (granulated) and where would I be able to get some? Cake looks amazing.

  4. Beautiful – I love the idea of a cake recipe travelling the world and being loved by people in different countries all thanks to the power of the internets.

  5. looks amazing! we must meet up for a bakeup! x

  6. Funny I have this GT recipe bookmarked to make too. So it tastes great…I’ll have to give it a whirl then.

  7. I don’t know which one looks more beautiful – the cake or your KitchenAid stand mixer! : )

  8. How lovely, Persian Love Cake, love that!
    Thanks for sharing, what a lovely post.
    And woo hoo for your extremely handsome new mixer, what have you called it?

  9. Diana M – Thanks Diana! Hope it works for you

    Whatislaate – How did it go?

    Steve – No not stupid at all. You can get raw cane sugar from Waitrose – it just means it is not coloured and is as natural as possible.

    Katy – It is an amazing place

    Campari & Soda – Yes pelase

    Vintage Macaroon – It is one that tastes a lot better than it looks – how funny that you bookmarked it already. I highly recommend making it.

    An American in London – Aw… thanks

    Kavey – I am still thinking of a name!

  10. so glad you gave it a whirl. looks like it came out perfect too. and love love love that cherry red KitchenAid. i covet it.

    i am pretty sure this is love on/in a cake. and moreso that the recipe has travelled around the interweb and found its way to you and your followers.

    –mel

  11. Lovely looking cake, and a Kitchenaid mixer – as we say in Essex (apparently) ‘Well Jel’.

  12. Kelsie and Mel – Well thanks for you two to introducing me to it in Berlin. Hope you are both well and the supper club is still going strong

    Dan – I like it!

  13. Living on the doorstep of Shepherd’s Bush Market, I had all the ingredients in a couple of minutes.. it was an exciting bake, the excitement you only get from cooking something with ingredients you’ve never played with before, even the raw dough was delicious and the pungent aroma of nutmeng and cardamom.

    Something went horribly wrong though, I blame the oven but the whole bottom caramelised and it ended up an overcooked and uncooked mixture. My girlfriend came home to find her love cake a hacked-at mess.

    I tried to throw it in the bin but she ate it all weekend until she had a pain in her belly.

    This cake was so good that even as a failure it was delicious.

  14. Oh no what a shame the bottom stuck! This story has made me laugh out loud so I am glad to hear your girlfriend still liked the love cake.

  15. Mine was a delicious disaster also!! The bottom stuck to the bottom of the cake pan and even though i ended up cooking the cake for over an hour, it still wasn’t cooked inside! I ended up leaving it to cool, cutting it into pieces and recooking the pieces so they are a tiny bit more cooked than previously. Nevertheless it tastes sublime!! Not sure if i’ll be attempting it again though!

  16. Oh dear – I thought mine was a bit overcooked on top but that sort of added to it, but sorry to hear you had such a nightmare. I am going to have a play with the quantities in this recipe to try and find an easier to make version. Glad to hear it was still sublime.

  17. has anyone ever used this as their wedding cake? Obviously with a little decorating 🙂 ???

  18. […] Persian almond and yoghurt cake (v); […]

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