Lilian Singer, Lilian's Story by Kate Grenville
I have just started clinical pilates classes again. In my view, clinical pilates is the best thing since sliced bread if you have back problems. I have also found that clinical pilates and food magazines in the waiting area seem to go hand in hand. In Melbourne, I always used to read the latest edition of Australian Gourmet Traveller at the clinical pilates studio, which gave me plenty of quality time to drool over the pictures.
When I started at my new studio in Brisbane, I was pleased to find a copy of the September 2008 Australian Gourmet Traveller on the spare chair next to me. Flicking through it, I was delighted to meet up with an old "friend" that I remembered from Melbourne - a recipe for Persian Love Cake by Gerard Yaxley of Qom restaurant at Coolum, Queensland.
I am not sure how authentically Persian this recipe is, but it is a truly gorgeous cake. Rather than lemon chiffon with rosewater buttercream, like the Epicurious version, this cake consists of almond meal, pistachios, brown sugar and Greek yoghurt. It captured my imagination, and luckily for me, when I searched for the recipe, I found it available here on the Australian Gourmet Traveller website.
This cake has a nutty, caramel-flavoured base, and is topped by a creamy, nutty filling. The texture is not really cake-like - it is more like a cross between a streusel and a pudding. It is moist and almost melt-in-the-mouth, while the edge of the cake is caramelised and crispy.
I could definitely fall in love with this cake, and I believe that quite a number of my colleagues felt the same way. It is not a cake for those who are not fond of nuts, but if you do love almonds, and are looking for something a little different to the every day, then do give this cake a try.