Balaboosta Persian cake for Pesach Pesaj

  • 3 1/2 cups almond meal
  • 3/4 cup demarara sugar
  • 3/4 cup Gewurzhaus cardamom pistachio sugar, plus extra to serve (or substitute with 1/2 cup raw sugar, 1 tspn ground cardamom and 1/4 cup crushed pistachios)
  • 120g butter, at room temperature
  • 2 eggs
  • 250g natural yoghurt, plus extra to serve – about another cup
  • 1/2 tspn ground nutmeg
  • 1 tspn ground cardamom
  • Zest of one orange
  • 50g raw pistachios, chopped or slivered
  • Icing sugar and dried rose petals to serve

  1. Preheat oven to 180C.
  2. Grease and line a 20 or 22cm round cake tin.
  3. In a food processor, pulse together the almond meal, sugars, butter and a pinch of salt until it resembles coarse breadcrumbs.
  4. Spoon half the mixture into the prepared cake tin and press down to form an even base.
  5. To the remaining mixture, add eggs, yoghurt, half the orange zest and the spices and pulse until smooth and creamy. Pour over the base and shake gently to ensure mixture is even in the tin.
  6. Scatter the top with chopped pistachios and bake for 40-50 minutes or until the cake is golden.
  7. Cool in the tin on a wire rack.
  8. To serve, dust the cake with icing sugar and scatter over rose petals and extra pistachios. Mix together extra yoghurt with leftover orange zest and little cardamon pistachio sugar and serve alongside the cake.

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