Persian Almond & Nutmeg Delight Cake
This Persian-inspired Almond & Nutmeg Delight Cake is a delectable dessert that blends the exotic flavors of the Middle East with the warmth of freshly grated nutmeg. Made with a base of gluten-free almond meal, this cake is rich, moist, and perfect for any occasion. A sweet layer of spiced yogurt filling is nestled between a crumbly almond crust and a topping adorned with vibrant pistachios. Enjoy a little piece of culinary art that’s best served with an extra dollop of creamy Greek yogurt or fresh cream.
N/A
Servings
459
Calories
9
Ingredients
Ingredients
almond meal
3 cups (none)
raw sugar
1 cup (none)
brown sugar
1 cup (none)
salt
1 teaspoon (none)
unsalted butter
120 g (softened)
eggs
2 (lightly beaten)
Greek yogurt
250 g (plus extra to serve)
freshly grated nutmeg
4 teaspoons (none)
pistachio nuts
1/4 cup (coarsely chopped)
Instructions
1
Preheat your oven to 180°C (356°F). Grease a 26cm springform pan with butter and line it with baking paper.
2
In a large mixing bowl, combine the almond meal, raw sugar, brown sugar, unsalted butter, and salt. Rub the mixture between your fingertips until it resembles coarse crumbs.
3
Take half of the crumb mixture and press it evenly into the prepared springform pan to form the cake base.
4
To the remaining crumb mixture, add the lightly beaten eggs, Greek yogurt, and freshly grated nutmeg. Mix thoroughly with a wooden spoon until the mixture is smooth and creamy.
5
Pour the creamy yogurt mixture over the crumb base in the pan, smoothing out the surface with the back of a spoon.
6
Sprinkle the coarsely chopped pistachios around the edge of the cake for a decorative border.
7
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
8
Remove from oven and allow the cake to cool completely in the pan on a wire rack.
9
Once cooled, remove the cake from the pan. Serve at room temperature with an extra spoonful of Greek yogurt or a dollop of fresh cream.
10
Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Information
43.5 g
Carbs
11.5 g
Protein
5.3 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Persian Almond & Nutmeg Delight Cake?
It is a Persian-inspired gluten-free dessert made with almond meal, freshly grated nutmeg, and Greek yogurt, topped with pistachios.
Is this cake gluten-free?
Yes, this cake is gluten-free as it uses almond meal instead of traditional wheat flour.
What temperature should I preheat my oven to?
You should preheat your oven to 180°C (356°F).
What size pan is required for this recipe?
A 26cm springform pan is recommended for this cake.
How do I prepare the springform pan?
Grease the pan with butter and line it with baking paper.
What are the ingredients for the crumb mixture?
The crumb mixture consists of almond meal, raw sugar, brown sugar, softened unsalted butter, and salt.
How is the cake base formed?
Rub the crumb ingredients together until they resemble coarse crumbs, then press half of this mixture into the pan.
What ingredients are added to the remaining crumbs for the filling?
Add lightly beaten eggs, Greek yogurt, and freshly grated nutmeg to the remaining crumbs.
How much nutmeg is used in this cake?
The recipe calls for 4 teaspoons of freshly grated nutmeg.
What kind of yogurt should I use?
The recipe specifies using Greek yogurt for both the filling and as a serving suggestion.
How long should the cake bake?
Bake the cake for 30 to 35 minutes.
How do I know when the cake is finished baking?
The cake is done when the top is golden brown and a skewer inserted into the center comes out clean.
What is used as a decorative border?
Coarsely chopped pistachio nuts are sprinkled around the edge of the cake before baking.
Should I cool the cake before serving?
Yes, you should allow the cake to cool completely in the pan on a wire rack before removing it.
What are the serving suggestions for this cake?
Serve it at room temperature with an extra spoonful of Greek yogurt or a dollop of fresh cream.
How should I store leftovers?
Leftovers should be stored in an airtight container at room temperature.
How long does the cake stay fresh?
The cake can be stored for up to a week.
How many calories are in one serving?
Each serving contains 459 calories.
What is the protein content of the cake?
The cake provides 11.5g of protein per serving.
How many carbohydrates are in a serving?
There are 43.5g of carbohydrates per serving.
Does this cake contain fiber?
Yes, each serving contains 5.3g of fiber.
How much almond meal is needed?
You will need 3 cups of almond meal.
How many eggs are used in the recipe?
The recipe requires 2 eggs, lightly beaten.
What types of sugar are used?
The cake uses a combination of 1 cup of raw sugar and 1 cup of brown sugar.
Can I use salted butter?
The recipe calls for unsalted butter; if using salted, you may want to adjust the added salt.
How much butter is required?
You need 120g of softened unsalted butter.
What is the texture of the cake base?
The base is a crumbly almond crust made from the rubbed butter and meal mixture.
Is the nutmeg added to the base or the filling?
The nutmeg is mixed into the creamy yogurt filling layer.
What cultural influence does this recipe have?
It is a Persian-inspired recipe, often associated with the 'Persian Love Cake' profile.
What is the preparation for the pistachios?
The pistachios should be coarsely chopped before being added to the cake.