17 September 2014

Persian Love Cake

So... I was very lucky to receive a new toy from the lovely people at Russell Hobbs, this little beauty.

I've never had a shiny brand spanking new food processor, having been using a trusty hand me down from Mum* for, well forever, so I was quite excited.  I especially love that there is a little bowl built in for pesto & flavoured oils.  This little baby has been fair humming away on the bench top making pesto, herb oils & several batches of Thai prawn cakes. I will have to share that one, it's just too good not to & a whizz to whizz them up in minutes!

*And she's been trusty....over 20 years old & still going strong! And is going to continue her journey in a very lovely new home.

But first up we had a bake off at work pre a MKR* cook off & that's where this cake comes in, a Persian Love Cake no less, I just couldn't go past it.  It just sounded so exotic & a little loves always a good thing.  There's ground almonds, nutmeg & a scattering of pistachios, their almost bright limey green flecked with pink always adding a hint of the exotic.  This cake was the hands down winner at our cook off, the base a wonderful sweet almost caramelised crunch topped with moist, melt in the mouth cake & pistachios. Even better it was easy peasy to whip it up in my new baby.

* going the most exciting part actually getting my vey own MKR apron with my name on it, spelt correctly even! 

It was more successful than the chicken we cooked at the actual cook off, it may have looked pretty but sadly it was a tad over cooked & a little dry which did not make for a winning entry, nonetheless it was a fun night & just a reminder that I don't really like cooking to timelines as it totally removes the relaxing component! Much more fun just to take one's time.

*My Kitchen Rules for you non antipodeans.

Persian Love Cake

Serves 8-10

*next time, & there will definitely be a next time, I will add some orange zest & possibly just a little orange syrup drizzled over the top.


360g almond meal
220g raw sugar
22g brown sugar
1 tsp salt
120g unsalted butter, softened
2 eggs
250g natural yoghurt
1 tbsp grated nutmeg
½ cup pistachio nuts, roughly chopped


Pre-heat oven to 180C / 350F . Line the base of a 26cm spring form cake tin with baking paper & lightly grease the size.  Place the almond meal, sugars, butter & salt in the bowl of a food processor & process until you have course breadcrumbs. Spoon half the mixture into the spring form cake tin & gently press to evenly cover base.

Add the egg, yoghurt & nutmeg to the rest of the crumble mixture & process on medium speed to mix well. Increase speed to high & process for 1-2 minutes more until smooth & creamy.

Pour the cake mixture over the base, scatter with pistachios & bake for 40-45 minutes until golden.  If a skewer comes out clean she’s cooked.

Cool completely before taking out of the tin & let it cool completely before slicing.  Serve with a dollop of creamy Greek yoghurt.

For all things Russell Hobbs head here.



  1. Oh, what a lovely looking cake and congrats on getting to the MKR cook off and wear that apron with pride:)

    1. It was so much fun, but much prefer no timer! But I do love the apron!

  2. This looks lovely and well done for the bake off. Love the apron and the new processor - how lucky!

    1. Thanks Julie….the apron will be worn a lot! And I know so very lucky :)


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