Here’s another wondefully moist and dense dessert-like cake.
In a food processor combine 85g (3 oz) butter, 100g (3½ oz) each of brown sugar and raw sugar, 250g (8¾ oz) of almond meal and 1 teaspoon of ground cardamom until it has the consistency of a fine crumb. Add 3 eggs, 250 ml (8½ fl oz) natural greek-style yoghurt, 100g (3½ oz) pistachio butter (or ground pistachios) and 1 teaspoon of baking powder and process until well blended. Transfer to a prepared round cake tin and bake in 160℃ (320℉) oven for an hour or until the cake tests clean. Allow to cool in the tin. Scatter with slivers of pistachio and serve with natural greek-style yoghurt.
michelle picker cooks 
Hi Michelle
Loved this cake. It was a great hit when I made it on the weekend
We met Eric, bassoon player from MSO, at a party on Cup Day. Small world.
Should we try to make a date to see each other? I assume you are still working long hours at the café.
Caroline xx
Hi Caroline, It’s always good to hear my recipes work! We should definitely meet – it’s been too long. M