When I was in Berry on my road trip, we stopped into a lovely delicatessen/coffee shop. We all settled down to enjoy a coffee and I had a look at the cakes, just to see what they had on offer. To my surprise they had a cake I had not heard of… A Persian Love Cake! Of course I had to order a piece to try. It was absolutely deliciou
On my return to my kitchen, I looked up the recipe and tweeked it a little so it had that Everydaycook touch. It has the advantage of being gluten free too.
I made the base thicker and richer and added hazelnut to the inside mixture and a touch of rose water.
360g ground almonds
220g raw sugar
220g brown sugar
120g unsalted butter, softened
2 eggs, beaten
1 tbspn of freshly-ground nutmeg
250g Greek-style thick natural yoghurt
Plus extra yoghurt to serve
100g pistachio kernels, split
(I added hazelnut and rose water to this)