A delicious recipe based on one from Gourmet Traveller
Ingredients
360gm (3 cups) almond meal
220gm (1 cup) rapadura sugar
220gm (1 cup) coconut or dark brown sugar
120 gm unsalted butter
2 eggs, lightly beaten
250gm yoghurt, plus extra to serve
1 tblsp freshly grated nutmeg
45gm (1/4 cup) pistachios, coarsely chopped
Method
1 Preheat oven to 180C. Combine almond meal, sugars. butter and 1tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper lined 26cm- diameter springform pan, gently pressing to evenly cover base.
2. Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes). 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.
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