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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C. | 2. Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form. | 3. Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin. | 4. To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake. | 5. Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack. | 6. Serve at room temperature with extra Greek yogurt or cream. | 7. The cake will keep in an airtight container for up to a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond meal	3	cups		2483.91	92.4495	90.7335	214.1997
sugar	1	cup	raw	319.8	60.008	10.01	4.992
brown sugar	1	cup		836.0	215.798	0.264	0.0
salt	1	teaspoon		-	-	-	-
butter	120	g	unsalted softened	860.4	0.07200000000000001	1.02	97.33200000000001
egg	2		beaten	143.0	0.72	12.56	9.51
greek yogurt	250	g		147.5	9.0	25.475	0.975
nutmeg	4	teaspoons	grated	46.2	4.3375	0.5139	3.1953
pistachio nut	1/4	cup	chopped	172.2	8.3548	6.1992	13.9359

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.