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Sam Mannering’s Persian Love Cake

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Ingredients

360g Alison’s Pantry Ground Almonds Approx. 3 Cups
320g Brown Sugar Approx. 1 1/2 Cups
50g Alison’s Pantry Select Dates Chopped
50g Alison’s Pantry Figs Chopped
120g Soft Butter
Zest of 1 Lemon
Lightly Beaten 2 Eggs
250g Greek Yoghurt
1 Tbsp Grated Nutmeg
Zest of 2 Lemons
1/2 tsp Vanilla Paste
1 tsp Vanilla Essence
50g Alison’s Pantry Shelled Pistachios Roughly Chopped

Sam Mannering’s Persian Love Cake

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 180ºC.

2
Done

Grease a 23cm collapsible tin with a little butter and line with baking paper.

3
Done

Soak the dates in some boiling water for five minutes or so, then drain well and chop roughly.

4
Done

In a food processor, blend the chopped dates and figs to get them relatively fine, then add the ground almonds, sugar, butter and a pinch of salt and blend until everything is properly combined.

5
Done

Press half of this mixture evenly around the bottom of the lined tin. I find a flat bottomed water glass is a useful thing for this.

6
Done

To the remaining mixture, add the eggs, yoghurt, nutmeg, lemon zest and vanilla paste and process until it is nice and smooth. Pour this mixture over the top of the base, smooth off, and scatter the pistachios over the top.

7
Done

Bake for about 30 minutes until the top is lovely and golden. Allow to cool in the tin before removing and serving.

The Cafe

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