Pre-heat oven to 180°C. Grease and line a 26cm cake pan.
In a food processor, pulse together the almond meal, sugars, butter and a pinch of salt until it resembles coarse breadcrumbs.
Spoon half the mixture into your prepared pan and press down to form an even base.
Add the eggs, yoghurt, half the orange zest and spices to the remaining crumb and pulse until smooth and creamy. Pour over the base, and tap the tin to level the top of the cake. Scatter the top with pistachios and bake for 30-35 minutes or until cake is golden.
Cool in pan on a wire rack. Mix together yoghurt, remaining orange zest and 1 teaspoon of Cardamom Pistachio Sugar to serve.
1 comment
This has quickly become a go to for me. Lactose free yogurt is a fine substitute if you’re dairy-free.