Let there be Love
And oh this is so lovely,
the spices do all the work here with the nuts. Gluten free and very delicious with all the goodness of nuts and yoghurt. A crumbly base and a caramelly topping and very easy to make (actually, Sophie did most of the work).
Looking at different recipes, most only use nutmeg for spices, this recipe has also cardamon and cinnamon. I love my spices so this recipe did the job for me: (link) it makes a smaller cake.
I find most baking recipes to way to sweet. More often then not, I lower the quantity of sugar to 3/4, giving the other flavours a chance to shine.
My recipe, a larger cake.
3 cups almond meal
1/2 cup brown sugar (use 1cup, for normal sweetness)
1 cup rapadura (or raw) sugar
1 tsp salt
120 gram, butter, softened
2 eggs, lightly beaten
250 grams, greek yoghurt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cardamon
5 tbs pistachios, roughly chopped
Preheat oven to 180C. Grease, then line a large (26cm) springform pan with baking paper.
Mix together the almond meal, sugars and salt. Rub in the butter with your fingers until it becomes crumbly. Spoon half of the mixture into prepared pan and gently press down covering the base.
Add to the remaining mixture: eggs, yoghurt and spices and mix together until creamy. Pour the mixture over the base. Scatter the chopped pistachios along the side of the pan.
Bake for about 30-35minutes until set and golden.
Cool completely in pan on the wire rack, then serve with some extra yoghurt.