Flourless Pistachio And Almond Cake (Gluten-Free) - cooking recipe

Ingredients

250 g pistachios
200 g almond meal (ground almonds)
2 teaspoons freshly-grated nutmeg
200 g raw sugar
200 g dark brown sugar
125 g unsalted butter, softened
2 eggs
1 egg yolk
250 g Greek yogurt
honey and extra yoghurt, to serve

Preparation

Preheat oven to 180\u00b0C Grease and line a 24 cm round cake tin.
Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
Press half the mixture into the base of the lined tin.
Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
Add the 2nd layer of cake mixture to the tin and press inches.
Scatter the cake with the remaining pistachios.
Bake for 35 minutes, until golden, then cool on a wire rack.
Serve with honey and extra yoghurt.