Persian Love Cake | Recipe

I have a very important question to ask you, do you like cake? It is hard to believe, but there are some people out there who do not like cake.....weirdo's!

Well I love just about every type of cake there is. One cake I had never tried, but heard a lot about was the Persian Love Cake. I sampled some a few weeks ago and its distinctive taste had me hook, line and sinker.

After a quick google I found the recipe over here. I have added a splash of this and a sprinkle of that. The end result is a 'grown up' tasting cake.

Give it a go and let me know what you think.

3 cups  almond meal

1 cup  raw sugar

1 cup  brown sugar

120 grams butter

2  eggs, lightly beaten

1  cup greek yoghurt

1  tablespoon nutmeg

1/2  teaspoon of rosewater

Sprinkle of cinnamon

1/4   cup chopped pistachios

1. Preheat oven to 180C.

2. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. 

3. Spoon half the mixture into a greased and lined 26cm-diameter springform pan, gently pressing to evenly cover base.

4. Add egg, yoghurt, nutmeg, rosewater and remaining crumble mix and beat with a spoon until smooth.

5. Pour over prepared base, smooth top, scatter pistachios and sprinkle some cinnamon around edge and bake until golden (30-35 minutes.) 6. Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.

Lemon Yoghurt Cake

Who doesn't love Donna Hay, right? Her super clean kitchen. Her crisp white shirts. That delightful nasal tone, annoying yet reassuring. Well I've got a cracker of a recipe from one of her recent books that I would love to share.

This cake is so flippin' moist and delicious, I guarantee it will not last a day. Like. Seriously.

3/4 cup vegetable oil
2 eggs
1 lemon (zest and juice)
1 cup natural yoghurt

2 cups self-raising flour
1 3/4 cups caster sugar

Preheat oven to 180 degrees
Grease ring cake tin
Mix vegetable oil, eggs, lemon juice, lemon zest and yoghurt in a large bowl with spoon.
Sift in self-raising flour and caster sugar.
Stir to combine
Spoon mixture into greased tin
Bake for 35-40 mins.

Now, the delightful Donna does ice this cake with some caster sugar and lemon juice however, it is pretty bloody sweet and I don't really see the need. Just sift over some icing sugar instead.

Vego Savoury Muffins

We all love muffins, right?! Well I've got a recipe for you that will tingle your taste buds and have you head over heels in love with SAVOURY muffins.

Now, I don't know about you, but I am generally not a fan of the savoury muff but these are deelish.

My babes adore these, and they are also a fab alternative for breakfast.

:: Vego Savoury Muffins ::

2 1/2 cups of self raising flour
1 egg
1 cup of milk
1/4 cup of vegetable or olive oil
3/4 cup roast pumpkin
a little bit of roast capsicum (I cheated and used the stuff in a jar!)
a sprinkle of pitted kalamata olives
feta or any other cheese (I used about a block as I LOVE feta)
about 1/2 cup of basil pesto (again I used the stuff out of a jar)

Preheat oven at 180 degrees for about 10 mins
Mix up egg, milk and oil in a bowl.
Add flour and all the extras
Don't over mix it too much
Pop the mix into a muffin tin - I used the big old Texas muffin tin
Bake for around 30-40 mins, it really depends on how soggy your mix is. Just keep checking and test with a skewer.

YUM!

Classic Recipes | Choc Chip Bikkies

One of the favourites round these parts is a good chocolate chip bikkie. I have tried so many different recipes and never found that perfect biscuit - they were either too hard or too soft.

That was until I spoke to my grandma. She passed on the secret to a perfect biscuit.....

I guarantee these biscuits will taste just as good as grandmas. They will transport you back to the kitchen as a small child, that first delicious bite. Hold me!

:: Chocolate Chip Buscuits ::

200g butter softened

3/4 cup caster sugar

combine these two together with an electric mixer. beat until pale and creamy

1 tsp vanilla extract

1 egg yolk

give it another whip-a-roo

1 1/2 cups plain flour

gently mix in with the butter mixy goodness

1 cup chocolate bits

fold through the mix

Roll into balls (bit smaller than golf ball) place on a lined tray. Make sure you space them apart as they spread!

Bake in 180 degree oven for 15-20 mins.