Ingredients

• 360g almond meal
• 220g raw sugar
• 220g brown sugar
• 120g unsalted butter, softened
• 2 eggs, lightly beaten
• 250g Greek-style yoghurt, plus extra to serve
• 1 tbsp freshly grated nutmeg
• 45g pistachios, coarsely chopped

Instructions

1. Preheat oven to 180C.

2. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form.

3. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.

4. Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy.

5. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (35-45 minutes).

6. Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.