Serves 12

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

1 Preheat oven to 180°C. Place 200g pistachios in a blender and pulse until a fine crumb forms. Transfer to a large bowl with the almond meal, nutmeg, sugars and butter, then rub with fingertips to incorporate.
2 Press half the mixture into the base of a lined24cm cake tin. Mix the eggs, yolk and yoghurt into the remaining mixture then scatter with the remaining pistachios. Bake for 35 minutes, until golden, then cool on a wire rack. Serve with honey and extra yoghurt.