- TM 31
Ingredients
Persian Love Cake
- 1 whole nutmeg
- 45 g pistachios
- 360 g almonds
- 220 g raw sugar
- 220 g brown sugar
- 120 g unsalted butter
- 1 tsp salt
- 2 eggs
- 250 g Greek style yoghurt, plus extra for serving
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I'm cooking this todayRecipe's preparation
Preheat oven to 170C
Line and butter a 26cm spring form pan.
Place nutmeg into mixing bowl and grind 12 sec/speed 9. Set aside.
Place pistachios into mixing bowl and, with dial set to
"Closed lid" closed lid position, coarsely chop by pulsing withTurbo 3 times.Set aside.Place almonds into mixing bowl and mill for 6 sec/speed 9.
Add sugars, butter and salt and mix 15 sec/speed 5, using spatula to assist if necessary.
Put half of the mixture into prepared pan and gently press down using tablespoon to form a base.
Add eggs and nutmeg to remaining mixture and mix 10 sec/speed 3, using spatula to assist.
Add yoghurt and mix 10 sec/Reverse/speed 3. Pour onto base.
Scatter edges with pistachios and bake 45 - 60 minutes until set in centre and firm to the touch.
Cool completely before serving with extra yoghurt.
Persian Love Cake
Tip
Image by ameanderingmango.blogspot.com
This recipe was kindly contributed by Gerard Yaxley of Qom Restaurant, Sunshine Coast and converted for use in the Thermomix by some of our talented Victorian Group Leaders and Consultants. Thank you.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I made this cake for a group and reduced the sugar as advised. I think I could reduce it more. The feedback was SO positive and most just ate it without the yoghurt or honey. Such a different dish to share, loved it - thank you.
One word
WOW !!!
especially warm with plain yoghurt and a tiny weeny honey
I've baked this delicious cake about 3 times and it always turned out.
Just wondering if you could freeze it?
Beautiful cake! I, like other users, reduced the both sugars & baked 55 mins then leaving in the switched off oven for 15 minutes. I used a 23cm tin & greased & lined base & sides. I wondered if the whole nutmeg would be overpowering but it really is a lovely sweet flavour that works beautifully. Just to be fancy I added a little orange zest & rosewater to the mix too.
I used coconut yoghurt which was no difference to the taste. I would recommend placing the tin on a baking tray so any oil doesn't smoke up your oven the next time you switch it on - perhaps the fat content of nuts AND coconut yoghurt made mine a little oilier.
Definitely making this one again!
Lovely cake. I took the advice of some of the other reviewers and made the following modifications: milled the raw sugar, reduced both sugars to 120g each & after cooking for 55 mins I turned off the oven but left the cake in there for 15 mins. The cake was cooked perfectly. I also lined my springform tin with baking paper and then sprayed it with canola spray just to be sure - I didn't have any issues with it sticking. I'll definitely make this again. I think it would work well with orange added, so maybe I'll experiment with that next time.
Cooked this for my bookclub and everyone loved it and unlike previous bookclub some had a second helping!! I cooked it for last 5 mins on 180 degrees and left it in the pan to cool.When taking it out I first of all scraped around the side so it would come out easily.
This was fantastic! I haven't made this for years and I remember it being very fiddly but this time it was easy. I didn't have a spring form pan so used my silicon cupcake holders and they came out so well. Best of all, every single person who tried this at two separate parties yesterday wanted more. Even one guy said he doesn't like sweet things but he loved this! Definitely doing this again. I did halve both sugars and glad I did. I also cooked them for 50 minutes and left them in oven for 15 minutes after switching oven off. Cooked all the way through, just! Thanks for sharing. Definitely going to make this for Xmas too.
This cake came out perfectly, but I had to make a few changes:
I used only 100 g raw sugar (I will mill this next time).
I used 5ml nutmeg but will use much more as the taste was rather bland. Maybe use the whole nutmeg next time.
The suggested size tin is too big- I used a 23 cm tin and lined it.
Bake and leave in oven to cool so cake can set: I baked for 50 minutes in a fan -forced oven, then turned off and left to cool for another 15 minutes. The cake was cooked in the middle.
This is a fabulous cake and I have even made it into cup cakes, bit fiddly but were greatly received at work. I use a bit less of each sugar and still great. To help get it out I either line the sides with baking paper as well as base or leave it to cool before opening springform (and have also had to use a blunt knife to separate from sides if no baking paper). For me it is definitely worth the prep with baking paper to get it out easily. Thanks for a great recipe!
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