Persian love cake

As the name suggests, this is a cake to make you swoon. Almond meal is the cornerstone ingredient, cleverly incorporated into the two different textures  - a crunchy, caramelly base and a smooth, tangy torte laced with nutmeg and studded with pistachio. If that sounds complicated, trust me, it's not. 

No need for food processors, all you need is a bowl and a wooden spoon. It takes less than ten minutes to make, and about half an hour to bake. The most difficult part about the whole process is waiting for it to cool to room temperature to eat.

It's like a cheesecake, without the bricks of cream cheese, bought biscuits or complicated water baths. It's simple, sophisticated and incredibly, gluten-free. Make it. Fall in love. What better way to start the new year. 

Persian love cake

Adapted from a recipe by Gerard Yaxley, as published in Gourmet Traveller 

Serve this with a dollop of yoghurt. 

360g (3 cups) almond meal  

220g (1 cup) raw sugar 

220g (1 cup) brown sugar  

120g unsalted butter, softened  

2 eggs, lightly beaten  

250 gm Greek-style yoghurt, plus extra to serve  

1 teaspoon nutmeg  (or more if using freshly grated)

45g (¼ cup) pistachios, coarsely chopped

Preheat oven to 180C. 

Combine almond meal, sugars, butter and 1 teaspoon 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. 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. Serve with extra yoghurt.