Pistachio-almond cake

by Ed Halmagyi


  • 250g pistachios
  • 200g almond meal
  • 2 tsp freshly-grated nutmeg
  • 200g raw sugar
  • 200g dark brown sugar
  • 125g unsalted butter, softened
  • 2 eggs
  • 1 egg yolk
  • 250g Greek yoghurt
  • honey and extra yoghurt, to serve


1 Preheat oven to 180°C. Place 200g pistachios in a blender and pulse until a fine crumb forms. Transfer to a large bowl with the almond meal, nutmeg, sugars and butter, then rub with fingertips to incorporate.
2 Press half the mixture into the base of a lined24cm cake tin. Mix the eggs, yolk and yoghurt into the remaining mixture then scatter with the remaining pistachios. Bake for 35 minutes, until golden, then cool on a wire rack. Serve with honey and extra yoghurt.