Recipe By : Heavenly Recipes
Prep Time
Total Time
Serving
3
cups almond meal (360 grams)
1
cup raw sugar (220 grams)
1
cup brown sugar (220 grams)
1
teaspoon salt
120
g unsalted butter, softened
2
eggs, lightly beaten
250
g Greek yogurt, plus extra to serve
4
teaspoons freshly grated nutmeg
1⁄4
cup pistachio nut, coarsely chopped (45 grams)
Preheat oven to 180°C.
STEP - 2Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.
STEP - 3Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin.
STEP - 4To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake.
STEP - 5Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.
STEP - 6Serve at room temperature with extra Greek yogurt or cream.
STEP - 7The cake will keep in an airtight container for up to a week.
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