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Persian passion cake recipe



Persian passion cake recipe from gwen

gluten free kids can help can make in advance vegetarian
Category Cakes and biscuits recipes
Serves6-8
Prep time15 mins
Cook time30-35 mins

gransnetter ratings

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Ingredients

3 cups ground almonds (360g)
1 cup molasses sugar (220g)
1 cup brown sugar (220g)
1 tsp salt
120g unsalted butter
2 eggs (lightly beaten)
250g Greek yoghurt, plus extra to serve
4 tsp freshly grated nutmeg
1/4 cup pistachios(45g) (coarsely copped)

Handy Hint

Very rich so could serve 8

Method

1. Preheat oven to 180 degrees C
2. Combine almonds, sugars, butter and salt, rub with fingertips until coarse crumb texture
3. Spoon 1/2 the mixture into buttered and backing paper lined 26cm springform tin. press in to cover base of tin.
4. To remaining 1/2 mixture, add the eggs, yoghourt and nutmeg. beat until smooth. Pour over base in tin. Smooth top and scatter pistachios around edge of cake.
5. Bake until golden (30 -35 mins) Cool on wire rack
6. Serve at room temperature with extra Greek yoghourt
7. Will keep for up to a week in airtight container

gransnetter Reviews

From: gwen on Thu 07-Jul-11 14:10:26 Overall rating: 0.0
Its lovely but very fattening!