A family favourite dessert cake, the smell of fresh grated nutmeg while it bakes is just divine. We love it served with plenty of greek yoghurt.
Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp 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 Spring-form pan, gently pressing to evenly cover base. (or reduce the ingredient ratio a little and use the Chefs Tool Box Spring Form Pan)
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
Needs to be fresh grated nutmeg for the best flavour, available in supermarkets.