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|
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.
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.