This cake is knock out good and will knock you out with its intensity. Moist, rich and sweet. We like to serve it with some Greek yoghurt mixed with rosewater and berries.

Persian love cake 

(adapted from Gourmet Traveller - we just use less sugar) 
 
3 cups (360g) almond meal
3/4 cup raw sugar
3/4 cup brown sugar
120g unsalted butter, cut into small cubes
2 eggs, lightly beaten
1 cup Greek yoghurt
1 tablespoon freshly grated nutmeg
1/4 cup (45g) pistachios, coarsely chopped

Preheat 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 baking paper-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 and pour over prepared base.

Smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.)

Cool completely in pan on a wire rack to room temperature. The cake will keep in an airtight container for up to a week.

Rosewater & strawberry yoghurt

1 cup Greek yoghurt
1 tablespoon rosewater
3/4 chopped fresh strawberries 

Mix together all ingredients and serve with cake.