CRAFT by Under My Host® Issue No. 15 Classics - Page 135

Persian love cakes
Gluten-Free
These little Persian cakes came to us by way of our Glaswegian colleague John Meechan , who adapted them from a Gerard Yaxley recipe in Gourmet Traveller . John ’ s stroke of genius was to add buckwheat flour , distinctive for its nutty and slightly sour taste , and the mahleb , a spice made from grinding the seed kernel of the St . Lucie cherry . The spice is not often used outside of Greece , Turkey and the Middle East , so don ’ t worry if you can ’ t get ahold of any : a few drops of almond extract work well as an alternative .
The cakes can be served warm , without the mascarpone , pistachio and pomegranate seed topping , or at room temperature with all the toppings . Presentation-wise , it ’ s a nice little trick to lay a piece of parchment paper on top of each cake , on the diagonal , hold it down flat , and sprinkle the confectioners ’ sugar over the exposed side of the cake .
Makes 12
2 1 / 2 cups / 240 g almond meal 2 / 3 cup / 135 g demerara sugar 2 / 3 packed cup / 135 g light brown sugar 1 / 3 cup / 50 g buckwheat flour 5 1 / 2 tbsp / 80 g unsalted butter , fridge-cold , cubed ¾ tsp salt 1 / 2 cup plus 2 tbsp / 160 g plain Greek yogurt 3 1 / 8 oz / 90 g eggs ( about 2 1 / 2 large eggs ) 1 tbsp mahleb ( or ¼ tsp almond extract ) ¾ tsp ground nutmeg
To serve ( at room temperature ) 1 / 4 cup / 60 g mascarpone 1½ tsp shelled pistachio kernels , slivered or finely crushed 12 pomegranate seeds ( optional ) Confectioners ’ sugar , for sprinkling
1 . Preheat the oven to 350 ° F / 180 ° C .
2 . Place the almond meal , both sugars , flour , butter and salt in a food processor and pulse a few times , until the mixture has the consistency of breadcrumbs . Transfer two-thirds of the mix to a large bowl along with the yogurt , eggs , mahleb and nutmeg . Mix to combine and set aside .
3 . Line the base of 12 financier ( or muffin pan ) molds with the remaining third of the crumb mix ; it should come about a third of the way up the sides of the molds . Use your fingers or a teaspoon to press the mix into the base of the molds , as you would a cheesecake , so that it is compact .
4 . Using two teaspoons , fill each mold to the top with the yogurt mix and level off with
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Persian love cakes Gluten-Free These little Persian cakes came to us by way of our Glaswegian colleague John Meechan, who adapted them from a Gerard Yaxley recipe in Gourmet Traveller. John’s stroke of ge- nius was to add buckwheat flour, distinctive for its nutty and slightly sour taste, and the mahleb, a spice made from grinding the seed kernel of the St. Lucie cherry. The spice is not often used outside of Greece, Turkey and the Middle East, so don’t worry if you can’t get ahold of any: a few drops of almond extract work well as an alternative. The cakes can be served warm, without the mascarpone, pistachio and pomegranate seed topping, or at room temperature with all the toppings. Presentation-wise, it’s a nice little trick to lay a piece of parchment paper on top of each cake, on the diagonal, hold it down flat, and sprinkle the confectioners’ sugar over the exposed side of the cake. Makes 12 2 1/2 cups/240 g almond meal 2/3 cup/135 g demerara sugar 2/3 packed cup/135 g light brown sugar 1/3 cup/50 g buckwheat flour 5 1/2 tbsp/80 g unsalted butter, fridge-cold, cubed ¾ tsp salt 1/2 cup plus 2 tbsp/160 g plain Greek yogurt 3 1/8 oz/90 g eggs (about 2 1/2 large eggs) 1 tbsp mahleb (or ¼ tsp almond extract) ¾ tsp ground nutmeg To serve (at room temperature) 1/4 cup/60 g mascarpone 1½ tsp shelled pistachio kernels, slivered or finely crushed 12 pomegranate seeds (optional) Confectioners’ sugar, for sprinkling 1. Preheat the oven to 350°F/180°C. 2. Place the almond meal, both sugars, flour, butter and salt in a food processor and pulse a few times, until the mixture has the consistency of breadcrum ̸QɅ͙ȁݼѡɑ́)ѡѼɝݰݥѠѡ彝а̰ѵ5Ѽ)͕Ёͥ(̸1ѡ͔ȁȀȁՙ́ݥѠѡɕѡɐѡյ)쁥Ё͡ձЁѡɐѡ݅ѡͥ́ѡ̸U͔ȁ́)ѕѼɕ́ѡѼѡ͔ѡ̰́ԁݽձ͕ͼѡ)Ё́и(иUͥݼѕ̰ѼѡѽݥѠѡ彝ЁٕݥѠ+ !չɕѼ=11 ܸɥ́ɕ͕ٕ