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.