Feeling Uneasy and Chocolate Cake Comfort

It is without doubt a very strange time.  That Flight MH 370 could make a couple of unusual manoeuvres, turn the plane around from its  course, and then just DISAPPEAR, has been weighing heavily upon our family.

Meanwhile, we also watched helplessly while a group of artists slated to participate in the 19th Sydney Biennale, began to make so much protest about a sponsor, the Biennale’s well loved Chair had no choice but to resign. It threatened to leave arts agencies and galleries, (the very champions of such artists ) hamstrung and in jeopardy of losing state funding. Short sighted and acting on so little information, damaging years of goodwill.

Preparations for the opening under Nike Savvas' installation "Rally".

Preparations for the opening under Nike Savvas’ installation “Rally”.

 

 

 

So much good art to see all over Sydney!

So much good art to see all over Sydney!

Alice: never far

Alice: never far

Yes, we’ve had quite a few discussions about it all over long telephone calls and numerous texts. I know how upset you and Little C are Izzy, about the Malaysian plane. We’ve been on countless MH flights ever since you were born. I’ve thought hard about this unease; it has felt quite familiar. And then it struck me: it is the limbo our family was in, a quiet unease which later turned to helpless horror when news unfolded about 9/11. You girls were both at school on a clear sunny day in an idyllic American city not far from New York. I was at the gym with two school mums. We were on treadmills and watched astounded, on CNN as the first plane crashed into the Twin Towers. Then sickeningly, we watched live as the second plane crashed.

I jumped off the treadmill, raced to the car and called dad. We wondered in panic what was happening. I stopped at a drive in-bank on Libby Avenue on the way home and shared this news with the teller; many people had not heard the news yet it seemed. She shut her window right after I left to find her manager. I could see we were heading in American terms to ‘lock down’.

That early fall in Virginia was a surreal period. We watched the news round the clock. Your school was sometimes closed, based on the safety rating of the day. Low flying drones circled our city; it felt war-like and eery. The days were clear and bright, with a slight evening chill to remind us winter was on its way.  It wasn’t easy explaining the situation to you dear little girls aged just 6 and 9. I felt like we were planets away from our simple life in New Farm where you went to the tiny school on the hill, Little C just a baby in a pram,  and we lived amongst good friends.

I just hope there is some end to the search for this plane. It is awful to think of the poor families waiting, waiting.

Well darlings…………. I just cooked ‘the’ chocolate cake. What else is there to do while in such doldrums? It is a very FINE cake, this one. Almost macaroon- like with the crushed almonds, almond meal and whipped egg whites. After being throughly satisfied with a lovely chocolate buttermilk cake I found on Taste.com, and then Anna Gare’s crazy good recipe, I thought the search was over, and we were good for amazing choc cake recipes. But no! Enter The Cake Mistress. I came across this blog quite by chance, and her entry for this recipe is quite hilarious as she likens her feeling for this cake to her passion for Johnny Depp.  It just seemed like at this very moment with so many momentous things happening in the world, I had to cook a momentous cake. So here with my love and hugs, is the Cake Mistress’s recipe for her Flourless Chocolate Cake

Preparations for the opening under Nike Savvas' installation "Rally".

Preparations for the opening under Nike Savvas’ installation “Rally”.

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Please try not to worry too much about everything going on; focus on your wonderful lives. The troubles of the world are sometimes unfathomable. Count your blessings, hug your friends, and keep those telephone calls home coming.  Dad and I miss you! xoxo

 

The melted chocolate and crushed almonds mixture

The melted chocolate and crushed almonds mixture

 

 

Whipping egg whites

Whipping egg whites

 

 

Folding egg whites into the chic mix

Folding egg whites into the chocolate mixture

 

 

So much good art to see all over Sydney!

So much good art to see all over Sydney!

 

Whipping egg whites

Whipping egg whites

 

 

Folding egg whites into the choc mix

Folding egg whites into the choc mix

Just dee-lish

Just dee-lish

Flourless Chocolate Cake

Ingredients
•    200g Dark Chocolate, chopped
•    125g Unsalted Butter, chopped
•    225g Brown Sugar
•    100g Almond meal (can use hazelnut meal if you prefer)
•    100g Almonds, coarsely chopped (optional)
•    5 large Eggs, separated
•    1 pinch of Cream of Tartar
•    1 tablespoon of cocoa powder
Directions
1.    Preheat the oven to 180 degrees Celsius. Line the base and sides of a 20cm round cake tin with non-stick baking paper.
2.    Make a “double-boiler” to melt the chocolate and butter: Bring a large saucepan of water to the boil. Place the chopped chocolate and butter into a heatproof bowl and place the bowl over the hot saucepan to allow the ingredients to melt. Stir occasionally.
3.    Once all is melted, stir in the brown sugar, almond meal and almonds until the mixture is smooth. Allow to cool slightly, then add the egg yolks gradually, stirring each time.
4.    Meanwhile, place the five egg whites into a clean dry bowl with a pinch of cream of tartar. The egg whites will form the structure of the cake, so it’s important they’re well beaten. Using a hand whisk, electric beater or stand mixer, beat the eggs slowly at first until they are foamy and then gradually increase the speed every few minutes. (If you go straight to high speed, you increase the chance of your cake collapsing). Continue beating until firm peaks form. Don’t worry if you overbeat the eggs because you’ll beat some of the air out next.
5.    Gently fold the egg whites into the chocolate mixture. The chocolate mix is quite heavy, so don’t worry if you need to stir quite a bit at this stage. Stop when the eggs are just incorporated with the chocolate.
6.    Pour the cake batter into the tin and bake for 45-50 minutes until a firm crust forms on the top. A skewer test is not necessary. Leave the cake to cool completely in the tin before attempting to remove. Once cool, sift cocoa powder over the top.

Also, you’ll be glad to know the doggie are keeping me good company.

Alice : always close-by!

Chicken and Apricot Casserole-Would You Believe?

I’ve been so anxious to find a spare moment to upload this recipe, Izzy.  I used to roll my eyes a bit at the traditional recipe, an Aussie stalwart. Apricot nectar, chicken thighs and a packet of dried french onion soup made up the traditional casserole. Would you believe it?

Well, staring at me the other day was a pile of beautiful fresh apricots.  Almost at the end of the season now, these babies looked gorgeous, but one I ate felt slightly floury to the taste. Read: good for cooking with!

Fresh start

Fresh start

I had also had an interesting conversation with your Uncle D recently.  We were talking about things we liked to eat…and didn’t.  He said an absolute no no for him was food cooked with fruit.  When you put it like that…… I think of slabs of pork with stewed prunes, or slices of apple. That does NOT sound very appealing I must say.  I think Uncle D would have LOVED this casserole, despite the main ingredient being fresh fruit. The apricots melt into the sauce, and lend a tangy flavour to an otherwise simple slow cooked chicken dish. Our pots on the terrace are bursting green with a variety of fresh herbs, so I could not help but add liberal  amounts of parsley, basil, tender rosemary shoots and oregano. So fragrant!

Lovely fresh herbs add to the taste.

Lovely fresh herbs add to the taste.

In this updated version of the old classic, you won’t need any packets of onion soup or tinned apricot nectar. Just fresh ingredients for a healthy, tasty chicken dish!

Browning the chicken.

Browning the chicken.

Adding the fresh ingredients.

Adding the fresh ingredients.

Apricots melt into the gravy.

Apricots melt into the gravy.

A simple, flavourful dish!

A simple, flavourful dish!

Yummy with soft polenta.

Yummy with soft polenta.

It has been a month catching up with old friends which we all LOVE.  It is the very reason I have longed for many years to be back living in Australia. Friends passing through Sydney, stopping in for a meal or a night or two. Kids we’ve known and loved all their lives now grown, moving to Sydney for work or university.

I was at the Anish Kapoor exhibition and the Francis Bacon over the week-end with visiting friends. Such good shows. Everyone should try to get to them. The Bacon show closes SOON. Touring Bacon, LS called it ‘touching’. I completely agree.

IMG_4630

Chicken with Apricots

  • 8 skinned chicken thighs with bone
  • 4 fresh or eight dried apricots (roughly chopped)
  • 1 cup mixed fresh herbs (basil, oregano, tender rosemary leaves, mint, parsley)
  • 2 dried red chillies
  • 1 large onion, sliced
  • 4 to 6 cloves garlic, sliced fine
  • 1 cup chicken stock
  • salt and pepper to taste
  • 1/2 cup olive oil

Method

  1. Season the chicken with salt and pepper and set aside.
  2. Heat a heavy based pan with some olive oil.
  3. Stir in the chilli, onion and garlic, and cook till golden.
  4. Pour in a little more oil, and place the chicken pieces in the pan. Cook on either side until golden, about five minutes each. 
  5. Add the apricot pieces, fresh herbs and cup of stock.
  6. Slip in the two red chillies to mildly spice the dish .
  7. Bring the pan to boil, then reduce heat to very low, stir again, and put a lid on the pan.
  8. Cook for about twenty minutes. check seasoning, and adjust as needed.
  9. Serve warm. 

And the Theme Is PINK! (Raspberry, Almond and Coconut Cake)

I don’t quite know how or why, but it has been a pink infused few days.  It started last week-end, with your sister rummaging around early on Saturday morning looking for pink accessories to wear at her Touch Football game in Queen’s Park. All the SCEGGS sporting teams  took part that week-end and raised close to $2,500 for breast cancer. Even Little C’s  coach got into the fun of dressing in pink.

We took Alice on a walk in the hills around our house, and came across a home with huge Bougainvillea SPILLING all down the driveway; amazing, shocking pink.

Then on Wednesday, she was off to her vet appointment for ultrasounds. I looked at the old girl sitting alongside me in the car, sweet in her pink collar and leash.

Is the expression ‘in the pink of health’ ? Well, that’s what the tests showed for dear Alice at the end of the day. Phew.

I baked a cake which I came across in a sweet little blog ( called Wayfaring Chocolate ). You know how sometimes you read a recipe, and you have to just JUMP right up and make it? This was it for me.  I mean Izzy, think about it: a combination of coconut, raspberry and almond meal. How good can you get? (maybe a handful of chocolate chips…..?) Gluten free, and apparently, diary free too if you substitute the butter with Nuttelex. It was so easy, delicious and more-ish, that I’ve cooked it twice already. The raspberries kind of melt on top and make a deep pink decoration of its own- so you don’t even need to think about icing. Make it for your household- those vegan boys will thank you for a delicious cake!

Serves 8

  • 1 1/2 cups (170g) almond meal
  • 1 1/4 cups (275g)  sugar
  • 3/4 (70g) desiccated coconut
  • 4 eggs
  • 2 tsp vanilla extract
  • 200g Nuttelex (dairy-free spread) or butter, melted and cooled
  • 1/2 cup (55g) fresh or frozen raspberries.
  1. Preheat oven to 180°C (350°F), lightly grease a 24cm springform pan and line base and sides with baking paper.
  2. In a large bowl, stir together almond meal, sugar, and coconut.
  3. In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted butter.
  4. Add butter mixture into the almond mixture, stirring until smooth.
  5. Pour batter into the prepared pan, then dot the top with the raspberries.
  6. Bake 50-55 minutes, until the cake is golden and the top springs back (or, at least, doesn’t feel uncooked… fancy that) when you press it lightly.
  7. Cool in pan for 5 minutes, then transfer the cake to a wire rack to cool completely.

After eating all that cake, I was glad to dash off with dad to the Sculptures by the Sea exhibition along the Bondi to Bronte walk. They were about to dismantle it all, so I am glad I saw it again, this time with dad. There were some good ones and some not so good ones, but I thought this one here, was clever! (and dark pink in the fading light!)

Are you packing for LA? You’ll have to drop in on the newly weds in their home in Venice. Do you think I might be more excited than you about this trip….? Haha! Sending you pink kisses, and hearty congratulations on finishing the Melbourne Uni year on a high note. Yippee!

The Standard Chicken Curry- Welcome Home, Izzy!

Posted your 21st birthday invitations, and now I can turn my thoughts to the kitchen and what to prepare for some family meals. I am SO excited to have everyone under one roof, even the doggie girls! Amongst everything, we’ve got birthday party plans to discuss, Miss!

Colourful piles of invites.

Little C finished her last exam, and now begins life as a fully fledged Senior! I am not sure if I like losing her to a shool year- what happened to Grade 11? It is all going to go waaay to quickly.

I have laksa paste at the ready for a quick laksa production, and lots of fruit and veggies for my two healthy living girls. Of course there is the no-fail choc cake ready and waiting too. We’ve got to have a bit of balance, right?

While I think of what else needs whipping up, I am cooking up a simple chicken curry. Such comfort, a chicken curry with potatoes and a nice thick gravy poured over steaming rice. A bit of sambar on the side and a raita cut quickly, there’s your perfect Indian meal. A chicken curry has a couple of standard simple rules to follow, and if you adhere to those, there is really no reason for this dish to be anything but PERFECT:

  1. It is pretty vital to put the curry powder in at the right time. If you don’t, there’s always the chance of tasting the grainy powdery bits of curry- not so cool, and leaves a ‘raw’ taste to the gravy.
  2. Leave off adding any liquid for as long as you possibly can- it allows the meat/veggies or chicken you are cooking to combine directly with the curry powder and have the flavour running right through.
  3. A good brand of curry powder is pretty necessary. Which one to choose? The Malaysian brand ‘Yeoh’s Ayam Brand’ is always trusty. If you want to be truly pedantic about getting it right, dry roast your curry powder before using it in the recipe.

Of course we all have slightly different palates, so add and subtract heat and seasoning to suit yourself. There are any number of chicken curry varieties, cooked with coconut milk or yogurt, tamarind, or not,  Thai style, South Indian style, dry, lots of gravy, etc, etc, etc. Let’s start with this one:

Standard Chicken Curry

  • 1 kg chicken thigh fillets, trimmed of fat and cut into bite sized pieces ( I usually cut one piece of a thigh fillet into three sections)
  • 3 medium sized potatoes, peeled and cut into pieces 
  • 2 large tomatoes, roughly chopped
  • 1 heaped tablespoon good brand curry powder
  • juice of half to one lemon, depending on your preference of taste
  • 1 large onion, chopped
  • 1 tablespoon fresh ginger, chopped
  • 5 cloves garlic, chopped
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 can coconut milk (optional)
  • 2 tablespoons white vinegar
  • Salt and pepper to taste

Method:

  1. Heat a heavy based pan with the oil.
  2. Fry the onion, ginger and garlic until golden brown.
  3. Add the curry powder and fry until the mixture is fragrant, about two minutes.
  4. When it begins to stick, add the tomatoes which will add a little moisture and prevent burning. You may add one to two tablespoons of water or vinegar at this point.
  5. As the tomatoes soften, add the chicken and potato pieces and stir well.
  6. As the chicken changes colour, turn the heat down, stir well to coat the potatoes and chicken in the forming gravy, put a lid on the pan and leave to simmer.
  7. After about ten minutes, add salt and pepper to taste, stir again, and if it looks like the gravy is drying up, add a quarter of a cup of water.
  8. Also add the lemon juice at this point, stir to combine all the flavours and continue to simmer on low heat with the lid back on.
  9. Cook for another ten minutes or so, and your curry is pretty much done!
  10. If you like more gravy, add a can of light coconut milk at stage number 7.

 

The wisteria is out in full force, and Alice decided to take a nap under its canopy- totally sweet! It is so wonderful to have you home, and a very happy added bonus is that cousin T is here too for a couple of weeks- complete girl world!

Alice takes a snooze under the wisteria……

Hainan Meatball Salad on Reunion Day !

We’ve all been a bit hyper this week-end. Soooo much excitement, Izzy! First, dad arrived home from St. Petersburg and London, having spent countless hours on a plane. He got right to work, helping with the unpacking of the house. (By the way, he’s trying to track you down to book your flights home next week!)

Then today, after three whole months apart, the doggies were released from quarantine, and delivered home! Our American girls are now fully fledged Aussies! They bounded up the stairs, and made themselves at home right away. It is so wonderful to have them in the fold again, Izzy, we are now a complete unit again. All family members in the same country. I am a happy mumma.

First dinner at home- yes, they had steak!

In amongst all the commotion, we had a welcome distraction in the form of a lunchtime visit from Wild JC. It was a perfect weather day: still and sunny, and the air was tinged with warmth and scented with wisteria, blooming purple in the courtyard.

I had all the ingredients for Hainan meatballs, so made some up for lunch.  I don’t know if we ever discussed this, but the name Hainan Meatballs is entirely a made up one. I made up this recipe many years ago, and instead of calling them plain old pork balls, I named them after a part of China many of my friends’ ancestors come from. I guess it tastes vaguely Chinese, but I doubt anyone worth their salt in China would be making dumplings quite this simple! Still, no one ever stopped at one of these: they are certainly worth making, whatever the hybrid.

Hainan Meatballs

  • 1/2 kg pork mince
  • 1 bunch fresh coriander/cilantro ( washed, and chopped)
  • salt and pepper to taste
  • 1 250 g can water chestnuts (roughly chopped)
  1. Mix all the ingredients together and form into small balls, each about the size of a golf ball. 
  2. Place the meatballs onto a plate ( 1/2 kg should make about 14 to 15 balls).
  3. Put the plate on a steamer which fits into a wide saucepan with a well fitting lid.
  4. Bring to the boil, and then turn heat to low and cook for 20-30 minutes. 

Pork mince and chopped cilantro.

Shape into balls…..

A can of water chestnuts the secret ingredient.

Steam gently……

Serve as an hors d’oeuvre with sweet chilli sauce, or for a casual meal, turn these into a :

Meatball Salad

  • About 15 cooked meatballs
  • 1 packet of rocket or baby spinach or a combination of both
  • 1/2 cup roughly crushed peanuts
  • juice of one lime
  • 1/4 cup sesame oil
  • 1/4 cup olive oil
  • 1 teaspoon chilli flakes
  • 1 teaspoon sesame seeds
  • salt and coarsely cracked pepper to taste
  • 1/2 cup sweet chilli sauce
  • 1 packet thin spaghetti
  1. Place the meatballs in a shallow platter with the leaves.
  2. Boil a pan of water and cook the spaghetti until al dente, drain and add to the platter.
  3. Quickly make up the dressing with the lime juice, oils, chilli sauce, salt and pepper, chilli flakes and sesame seeds. Combine these ingredients well. 
  4. Toss all the ingredients in the platter with the dressing. Serve at room temperature, topped with crushed peanuts.

Love this sweet, hot and sour dressing.

Served in a salad!

We ate the meal with chopsticks in the warm sunshine with the doggies at our feet. Next week, you will be here, and we will have many more lazy lunches: a well deserved break for you and your sister after a busy semester. Can’t wait for you to be here in the new house, and be with the lady dogs again! I’ll be so happy to be cooking for you. xoxo

Note: for a Gluten free version of this recipe, simply substitute the spaghetti with rice stick noodles!

Flowers + Food : Perfectly Pretty

It is such a natural combination, isn’t it, to have flowers and food on the same table. Both bright and colourful (hopefully the food is!) and both products of the earth. I am an incomplete person without some flowers stuck in a jar where ever it is I call home.

I caught you smiling as I photographed the simple stem of flowers at the cafe table in Melbourne: those small touches just make life better! I am so glad that your ‘local’ is as whimsical and charming as that- I was so happy to have delicious breakfast with you at Cafe Lua in Carlton. Claudia and I even brought home a loaf of their excellent gluten free bread, it was that good.

Cafe Lua, Carlton

Excellent huevos rancheros on home made corn tortillas.

Yes, it is always nice to have flowers on the table.  No need for fancy, right? Do you remember the amazingly stylish flower arrangements we used to have in the house in Virginia for those big parties? Pretty awesome.  The flavour now is for simple, simple: let the flowers speak for themselves.

I don’t have my collection of vases with me in this rental, so even an old tomato can does nicely for these bright poppies…

Foraging in the back lane at our Santa Monica house, I remember being trailed by a little house guest who was fascinated that I was collecting nasturtium flowers for our lunch time salad: What? You grown ups eat flowers too?? It made me think of how excited I would have been as a child to add flowers to a ‘real’ meal. Flowers on a cake are a beautiful decoration: who needs elaborate icing when you can dust some icing sugar on and sprinkle over with rose petals or lavender? Pretty!

Petals on a polenta cake

Not long before we left Toronto, I had an urgent call from my good buddy AK in St. Louis.  A wonderful salad, she demanded. Please help me think of something.  She was having one of her glamorous parties, and combined with a bright young caterer, she wanted to make a few dishes herself.  What about a Persian Rose Petal Salad, I asked? Apparently, it was a success, and blended nicely with everything else on the menu.  I love this salad, and really have not made it as often as I would like.  It is soft, and light, and oh so summery.  Do try it, Izzy. It is also immensely pleasing to look at. This recipe is not with the traditional yogurt dressing. I made it tonight with just lemon juice and olive oil to keep it fresh and extra light. Sooo pretty to look at!

Persian Rose Petal Salad (serves four as a side)

  • 1 freshly picked rose, carefully washed
  • a handful of fresh walnuts
  • a few sprigs of fresh dill
  • a few sprigs of fresh oregano
  • 2 small cucumbers, sliced into fine strips
  • salt and pepper to taste
  • 1/2 cup of finely cubed fetta cheese
  • a handful of fresh mint leaves
  • juice of half a lemon
  • virgin olive oil

Combine all the ingredients. Add a squeeze of lemon juice and a little olive oil, toss, and serve at room temperature. Perfect with grilled kebabs, or a piece of fried fish.

Fragrant herbs for a salad

It is so nice to be in the new house, Isabel! I cannot wait for your holidays so you can come up for a visit and enjoy it. Our shipment of household things arrives on Wednesday, and then CHAOS will reign for a while until we find a home for every book, spoon and bicycle. The W family are such wonderful supportive darlings through our whole move. C and S arrived with yummy dinner last night, and the most magnificent orchid to grace the front hall. Happy days!

Welcome!

Friendship and Persian Love Cake

Izzy, you know about the friendship thing: you win top honours amongst your friends for being loyal beyond reproach.  Thick and thin, good times and bad. As you know, it is so important to me too.  My friends provided comfort and support in different ways whether they knew it or not, when we lived those long years overseas.

When I found myself in utterly foreign territory in Virginia, they told me time and time again: be yourself. In Rothesay Circle, our go-to family always had a cup of tea ready and a sympathetic ear.  Our warm and utterly sensible doctor friend gave long distance advice as our parents aged quickly, so far away from us.

The Canberra Salsa Queen was ever near: by phone, e-mail, text, Facebook and two, amazingly fun and memorable trips to us in Santa Monica. We never stopped talking and laughing .

The Vs provided a throughly entertaining HQ in Canberra. Hot parathas for breakfast, excellent brewed coffee, and long discussions about novels in progress, latest saree acquisitions, or Aboriginal art.

In Melbourne G and J the locals, provided our family with endless back up, not to mention perfect Italian meals at their home by the Botanical Gardens.

This past week-end was memorable. F from New York, L from Brisbane : the three of us  had a catch up of a lifetime. Daughters, all grown and beautiful and we stared at them in wonder and just a little bit of pride.  Our last reunion had been ten years ago, our three families enjoying a riotous time under one roof at Christmas.

While walking the cliffs of Watson’s Bay this glorious Saturday, L said to me suddenly: do you know the Persian Love Cake recipe ? It was a recipe Salsa Queen had sent me some time ago.  Why did they both want me to have it? Was it because it was a LOVE cake? Haha! My dear friends!

Golden and ready to eat

In LA, I had my own Aussie-girl outpost: there was the lively and often raucous ‘Violet Crumble’ luncheons of expat Aussie chicks, but my core group was the magic team: they kept me sane, made sure we laughed a lot, and we girls and our husbands enjoyed many meals which we cooked together. D, the head honcho of books, inspired us all to read elegantly and widely, while in her orbit. C, ever the quietly spoken encourager and dispenser of warm hugs. In my last few months before we packed up, the three of us women made numerous jaunts around greater LA, exploring, discovering, always talking, discussing, hoping, reminiscing. Love.

Tonight I am cooking Persian Love Cake thinking about friendship and how blessed I am.  JGB, K and A who were my steady rocks in Toronto, SD in Las Vegas,  in LA, Charlottesville, in Richmond, in London, in KL. Astonishingly, right here in Sydney, I am picking up the threads of a long-lost and treasured childhood friendship: what a precious find in my new city.

This is such a simple cake to make. Once you’ve assembled the ingredients, putting it together takes ten minutes, another hour in the oven and it is done! Your Nana makes a Love Cake too : it is nothing like this one, although it is also delicious.  It has a ton of eggs in it, and semolina. More love. I will be back later about it…….

I feel a little silly to be so soppy here, reminiscing about friends, but never mind. Just putting it out there: my friends, you are the best, I am so lucky, and I love each of you very much!  Izzy, I know you understand the way I feel .

Persian Love Cake

  1. 3 cups almond meal
  2. 1 cup castor sugar
  3. 1 cup brown sugar
  4. 120 g butter
  5. 1 teaspoon salt
  6. 2 eggs
  7. 250 g greek yogurt
  8. 1 tablespoon nutmeg
  9. extra greek yogurt to serve

Method:

  • Combine first five ingredients in a bowl, and rub with fingertips until crumbs form.
  • Spoon half the mixture into a buttered and baking paper lined tin. Press the mixture gently to cover the base.
  • Beat the eggs with the yogurt and the nutmeg, and fold into the rest of the crumb mix.
  • Stir well until creamy and smooth.
  • Pour into the tin and bake at 180 degrees celsius for one hour, or until golden, and a sharp skewer inserted into the cake comes out clean.
  • Leave in the tin to cool before serving.

Pour…….

..and stir!