Pistachio-almond cake

Serves 12 people

Just try to leave this one alone! You can't, so don't even try. Greek yoghurt is the secret, it's nutty and moist and oh, so delicious! It's also flour-free, for those with an intolerance or allergy.

  • 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.