November 8, 2013 § 2 Comments
A few weeks back I went to Melbourne for a friend’s wedding in East Gippsland. There on a small property amongst the green and rolling hills we walked up to the top of a ridge, the sun golden and almost setting, to share with them their love and vows of togetherness and foreverness. I was so moved by the graciousness of love on that day, not just in the space between them, but also amongst us, all their friends, who each shared in that love for them. What a thing to celebrate! I danced until 4am in the morning and could barely move the next day, but my sore calves were a welcome reminder of the joy we can find between each other.
As you can probably guess there was cake involved… 15 different kinds to be precise. Each guest was asked to bring a plate for dinner, and most of us being most of us, naturally wanted to bring cake.
The cake I have for you today is a Persian Love Cake. With a name like that, could you really resist? In Persia, this cake is cooked by a mother in law for her daughters husband to be. The story goes, that once he eats the cake he will fall madly in love and they will have a happy marriage.
Thanks to Gourmet traveller and a dear friend for introducing me to this cake. I haven’t looked back!
Recipe for Persian Love Cake
360 gm (3 cups) almond meal
220 gm (1 cup) raw sugar (I used a bit less)
220 gm (1 cup) brown sugar (I used a bit less)
120 gm unsalted butter, softened
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg
45 gm (¼ cup) pistachios, coarsely chopped (optional)
Preheat your oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and lined 26cm-diameter springform pan, gently pressing to evenly cover base.
Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top and scatter pistachios around the edge. The recipe says to bake for 30 -35 minutes. I baked mine for about 45 minutes. And its good to keep in mind that the cake can still be a bit soft in the middle. It will keep in an airtight container for up to a week.
September 28, 2011 § 7 Comments
I think simple is best when it comes to cheesecake. Therefore, not much of an introduction needed, except to say I adapted it from here, avoided all the electrical equipment that makes me dread washing up, filled it with lemon rind and changed the base.
For the base
80 g plain biscuits (plain wafers and arnotts variations work well)
1 1/4 cups mix almonds and hazelnuts
150 g non salted butter
Toast the nuts and crush in a mortar and pestle along with the biscuits. Melt the butter and mix with the nuts and biscuits. Push into a lined and greased 22 cm base springform cake tin. Allow to chill in the fridge for half an hour and in the meantime…
… the filling
500 g cream cheese
300 g sour cream
3/4 cup castor sugar
4 smallish to medium eggs
3 tsp vanilla essence
Rind from 1 1/2 lemons
Note, pull the cream cheese and sour cream out of the fridge a couple of hours early to help it soften.
Preheat the oven to 160°C/320°F. Cream together the cream cheese, sour cream, and sugar. Add the eggs, vanilla essence and lemon rind and beat with a hand-mixer until smooth and creamy. Pour onto the base and bake for an hour or until set all the way through. Chill in the fridge et voilà.
Parfaite!! Well except for the little crack. But thats a sure way to tell its homemade.
I can’t help imagining what it might taste like with rosemary, or maybe lavender (not so simple after all)… does that make me strange?