Like many in the developed world I’ve been penny pinching, but I’m not GFC scared just saving for a rainy day. Plus I guess you could call me cheap frugal. Steering clear of shops is my M.O, especially book shops, so please forgive me for not noticing the road train that is 4 ingredients rolling through. Apparently it is the “bestselling cookbook in Australia”, is this because it is so cheap? $17.95 is much more affordable than other, larger books that might actually teach you how to make food that isn’t from packets. Or is it because most of the recipes don’t actually really involve any cooking? Readers: does anyone own this book, and if so, have you cooked from it?
C’mon! Throw that paperback of deceit away it’s not cooking, don’t be constrained by only 4 ingredients, expand and you might stumble across something that is easy to make and amazing. Like this cake.
I found it while searching for a way to use up almond meal, the recipe is by Gerard Yaxley from Qöm at Peregian Beach on the Sunshine Coast. Use the best quality raw product, and 6 simple ingredients combine and reach ambrosial heights. The base is caramelised crunchy sweet with a creamy topping fragrant with nutmeg. There is nothing better than to serve a slice with thick, creamy, tangy greek yoghurt, unadulterated.
This version didn’t turn out as lovely and browned on top as others, due to the epic fail that is my oven. An oven with one bottom element does not a lovely burnished top make, but ensures that the bottom is caramelised.
**EDIT: Read this hilarious post from Phil Lees about 4 Ingredients.
Persian Love Cake
Adapted from Gourmet Traveller Qöm restaurant in Peregian Beach QLD (I only omitted the sprinkling of pistachios over the top).
360 gm almond meal
220 gm raw sugar
220 gm brown sugar
120 gm unsalted butter, softened
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg
Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp 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 and bake until golden (30-35 minutes.) 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.
13 Comments
Hee hee I like to think myself as thrifty ^^! And this cake still looks great! Maybe you can get a blowtorch and just caramelize the top that way?
I own a copy of the 4 ingredients cookbook because every mum owns one. I bought one so I could join in the conversation. lol!! Not extremely impressed by the recipes but my friend made a recipe from it which was quite good (crab meat with cream cheese and sweet chilli dip). This cookbook is the bestseller in Australia because they hit the niche market. A lot of mums are too tired to cook in the evening after running around and looking after the kids. These recipes are simple, easy, don’t require long list of ingredients and kids eat them. You will be surprise how often Australia kids eat chicken nuggets for dinner. It’s sad.
I have been wanting to bake Persian Love Cake since Taste of Sydney… my friend hasn’t got back to me with her Grandma’s secret recipe yet haha. Yours looks lovely. I spend way, way too much money on cookbooks.
Lisa´s last blog ..The Intensity
That 4 ingredients book is a travesty.
And the tv show version of it? Makes me want to stick sharp pointy things into my ears and eyes to ease the pain.
Awful awful stuff.
A Persian Love Cake however? Perfection.
kim at allconsuming´s last blog ..Welcome to Bizarro World – also known as the time I made a fucking cow.
Bleurghh I can’t stand those 4 ingredients women. “Open a bottle of pre-made beef stroganoff sauce” is not a recipe for beef stroganoff!! I love the look and name of this cake, I’ve never heard of it before this. The flavour of the nutmeg and Greek yoghurt sounds delicious.
Steph´s last blog ..Bau Truong, Cabramatta
Hey Lili
Great looking cake. I see you are still spending money on cutlery though hehehehe! Nice forks.
I’ve never looked through the book before. I used to hide the only copy of Anthony Bourdain’s Kitchen Confidential behind the stacks of 4 ingredients at the bookstore. The idea was that no one would buy that crap, so my book was safely tucked away, and each lunch break, I would visit for 20 minutes and read a section.
F!
SydneyCider´s last blog ..Results from The SMH Good Food Guide 2010 Awards
I have a copy of 4 ingredients because I wanted to find out what all the fuss was about. The recipes are all so obvious. I cant believe its one of the top cookbooks. That is one nice cake.
Katherine´s last blog ..Quirky Kitchenware
i wanna play with your recipe…
i luvs some hazelnuts, and wholefoods has hazelnut meal…beyond that, do you think this would still be eddible if i dietized it? 0% fage with eggwhites instead of whole eggs? or is the yolk and dairy fat critical for holding the recipe together?
(there is no substitute for raw sugar and splenda brown is nas-tea…)
hope i didnt offend, this looks and sounds incredible
That does sound lovely.
peabody´s last blog ..Take it outside…
FFichiban: Oh my god, this cake with a brulee topping? Genius!
Ellie: That is a valid reason to buy the book that I hadn’t considered. Not having kids myself I didn’t realise that children would eat the 4-Ingredients food over other food, though I’m not sure that this is a positive thing! Aren’t many of the recipes just a chicken nugget + four other ingredients in disguise? I agree that the way that some kids eat is bad and I hope that parents aren’t turning to this book for the answer.
Lisa: Oh, was this cake at Taste of Sydney? I missed it! As long as you use the cookbooks, they are an investment
kim at allconsuming: I’ve heard about the TV show, but I’m scared to watch it now! I am glad that so many people agree that 4 ingredients is a bad idea.
Steph: It is sweet and delicious, and I totally agree that mixing two pre-made ingredients together is not cooking (and why do they need a recipe for that?)
SydneyCider : Those forks are family heirlooms, my grandma gave them for my birthday this year. They were her grandmas and I love them. Bwhaha, love your bookstore story!
Katherine: I can’t believe it is so popular either, if only my cake for get that popular
Echo: I have no idea, as I’ve never dietized a thing in my life, if fact your comment is the first time I’ve ever heard that word! I think that you still need some fat, but you could try it with egg whites and low fat yoghurt.
No offence taken, I understand that some people have strict diets.
peabody: It is amazing.
I discovered you through the SMH and the Secret Dinner you are organising in October which I hope to be able to get along to. Couldn’t help but respond to your comment on 4 Ingredients. This book and all it stands for makes me want to scream. You can read what I think on my blog http://onecrumbatatime.blogspot.com under ‘Culinary Catastrophe’.
Alison´s last blog ..A Supermarket-free week
In regards to the 4 ingredients cookbook… they were such a hit in New Zealand as well! I never understood why they were such a fuss? When I moved over to Sydney I came across it at my local Coles for only $5! So I bought one and was so eager to go home and read it. I was so disappointed. It relied heavily on pre-made ingredients! I haven’t made a single recipe from the book and I don’t plan on to either!
clekitty´s last blog ..Cut Carbon emissions with heat-reflective paint
Alison: The demand for the secret dinner has been unexpectedly huge, there is a very long waiting list. I am so glad that so many people see 4Ingredients as an outrage, as opposed to the future of eating. I will read your thoughts about it. Thanks for visiting
clekitty: Oh sounds like you’ve got the perfect ’secret santa’ present for someone then! I think that people are lazy but want to pretend that they aren’t, so ‘cooking’ something from pre-made products covers makes them appear to be cooking, when really they aren’t.
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