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Persian passion cake recipe from gwen |
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Ingredients3 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 HintVery rich so could serve 8 |
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Method1. Preheat oven to 180 degrees C2. 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 |
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