Flourless Pistachio And Almond Cake (Gluten-Free)

1. 1

   Preheat oven to 180u00b0C Grease and line a 24 cm round cake tin.

2. 2

   Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.

3. 3

   Press half the mixture into the base of the lined tin.

4. 4

   Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.

5. 5

   Add the 2nd layer of cake mixture to the tin and press inches.

6. 6

   Scatter the cake with the remaining pistachios.

7. 7

   Bake for 35 minutes, until golden, then cool on a wire rack.

8. 8

   Serve with honey and extra yoghurt.

No nutritional information available.

No additional tips available.