Happy Valentine’s Day!  What could be more fitting on this day of romance than to share a wonderful cake so appropriately named with your loved one?

When I was looking for recipes for this cake, they all deferred back to the same original source which is Gerard Yaxley from Qom Restaurant in Queensland.

Persian Love Cake

3 cups of Almond Meal

1 cup of Brown Sugar

1 cup of Raw Sugar

120gm softened, unsalted Butter

2 Eggs, lightly beaten

250gm Greek Yogurt plus extra to serve

1 tbspn freshly grated Nutmeg

1/4 cup coarsely chopped Pistachios

Preheat oven to 180 deg C and grease and line a 26 cm springform cake tin.  Rub the almond meal, brown sugar and raw sugar together with the butter and when it has formed coarse crumbs, pour half the mixture into the cake tin and press down gently to form a base.

Add the egg, yogurt and nutmeg to the remaining half of the mixture and beat together with a wooden spoon until smooth and creamy.  Pour this mixture over the base, smooth and scatter the chopped pistachios over the top.  Cook for 30 – 35 minutes until golden.  Allow to cool completely in the pan before turning out.

This cake should be served with Greek yogurt as an accompaniment as the cake itself is very sweet and the yogurt is a perfect foil to the sweetness.

Wherever you are and whoever you are with, I hope you have a wonderful Valentines Day!