Adapted from Australian Gourmet Traveller.
This cake is gluten-free. It will be dairy free if you replace the butter and Greek yoghurt with coconut oil and coconut yoghurt.
Serves 8 | Takes 50 minutes
- 360g (3 cups) almond meal
- 1 cup packed rapdura/coconut/muscovado sugar
- 120g unsalted butter, softened
- ½ tsp salt
- 3 eggs, lightly beaten
- 250g Greek-style yoghurt, plus extra to serve
- 1-2 tsp freshly grated/ground nutmeg
- 1 tsp ground cinnamon
- 45 gm (¼ cup) pistachios, coarsely chopped
Preheat oven to 180C, and line and grease a 24cm springform cake tin. I suggest lining the sides of the cake tin with baking paper too.
Then combine the almond meal, sugar, butter and salt in a bowl. Rub the mixture with your fingertips to form coarse crumbs.
Spoon half the mixture into the prepared cake tin, and gently press to evenly cover the tin base.
To the remaining mixture, add the eggs, yoghurt, nutmeg and cinnamon. Beat with a wooden spoon until smooth and creamy (you could do this step in a food processor if you prefer). Then pour over the prepared base and sprinkle the pistachios around the edge.
Bake until golden (~35-40 minutes.) Cool completely in the pan on a wire rack. Serve with extra yoghurt. The cake will keep in an airtight container for up to a week, if it lasts that long!