Make this in a small round tin mine was 20cm.
360g (3 cups) almond meal
220g sugar (coconut, rapadura, raw)
120g organic butter
2 eggs, lightly beaten
250g Greek style or plain natural organic yoghurt
1 tsbp nutmeg
45g pistachios chopped or bashed
- Preheat oven to 180 degrees C. Grease tin and line bottom with baking paper.
- Combine almond meal, sugar and butter in mixing bowl and mix SP5 20secs or until mixture resembles fine breadcrumbs, or rub with fingers in a bowl
- Spoon half of the mixture into your tin and press down to cover evenly, this is your cake base.
- Add eggs, yoghurt and nutmeg to remaining crumble mixture and mix SP4 20secs or until a creamy smooth consistency is achieved. Mix with a spoon if you're sans TM.
- Pour creamy mixture over base.
- Scatter bashed pistachios around the edge.
- Bake for about 30 mins until lightly golden
- Cool in pan on a wire rack until room temperature.
- Serve with a dollop of natural yoghurt.
- Keeps for a week in an air tight container.
I've had a real urge lately to post some of my favourite recipes here to share with you so here we go with the first one, Persian Love Cake.
I 'found' this cake last year at my friend Rachel's birthday, it was lovingly baked to share by Kira. Usually birthday cakes will be full of wheat and so off the menu for me, but I was excited to hear this one was gluten free (my bottom line) so I indulged it was absolutely delish.
Kira kindly shared her recipe and I am sharing with you today. The original recipe calls for twice the amount of sugar in the ingredients here and I really think it is sweet enough. When you switch from sugar to fat for a fuel you start to taste the sweetness in formerly savoury foods such as pumpkin, carrot and beetroot. If I accidently eat something sugar laden I am transported back to the racing heart, shakes and slight manicness of too much sugar - better avoided. Yes there is quite a lot of sugar in this cake but you are only having a small slice, and I find the good fats from the nut meal, eggs, yoghurt and butter help to slow down the sugar metabolism.
I made this for the markets last week and as it flew off the plate.
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