Preheat oven to 180°C.

Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.

Spoon 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.

To 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.

Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.

Serve at room temperature with extra Greek yogurt or cream.

The cake will keep in an airtight container for up to a week.