Persian Love Cake - cooking recipe

Ingredients

3 cups almond meal (360 grams)
1 cup raw sugar (220 grams)
1 cup brown sugar (220 grams)
1 teaspoon salt
120 g unsalted butter, softened
2 eggs, lightly beaten
250 g Greek yogurt, plus extra to serve
4 teaspoons freshly grated nutmeg
1/4 cup pistachio nut, coarsely chopped (45 grams)

Preparation

Preheat oven to 180\u00b0C.
Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.
Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin.
To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake.
Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.
Serve at room temperature with extra Greek yogurt or cream.
The cake will keep in an airtight container for up to a week.