I made this cake to have as pudding after my lovely friend Lily made us dinner. I wanted something that would go with well flavoured food and this fitted that perfectly. There are all kinds of opinions of this cake on the net and ideas about the origins of the recipe. All you really need to know is it is easy, wonderful and my kind of pudding.
I made the Gourmet Traveller recipe and will stick to this. Next time I may add some lemon rind or well drained jar cherries. My mouth is watering just thinking about cherries in this cake, it would be very bakewell like.
360 gm (3 cups) almond meal (ground almonds)
220 gm (1 cup) raw sugar (demerara sugar)
220 gm (1 cup) brown sugar
120 gm unsalted butter, softened
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg (I also added 1 tsp cardamom)
45 gm (¼ cup) pistachios, coarsely chopped
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 springform pan, gently pressing to evenly cover base.
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.