Almond Pistachio Cake with Citrus Syrup

Serves 6-8, Prep and Cook: 1 hour,10 mins

1 cup raw sugar

3 cups almond meal (300g)

¾ cup pistachios (110g)

125g unsalted butter, melted

2 eggs, lightly beaten

1 cup Greek yoghurt

1 tsp ground nutmeg Extra Greek yoghurt, to serve

CITRUS SYRUP 2 oranges

1 large lemon

1 cup caster sugar

2 cinnamon sticks

1 Grease a 24cm springform pan (base measures 22cm). Line base and side with baking paper, extending paper 3cm above pan edge.

2 Combine sugar, almond meal and ½ cup of the pistachios, chopped, in a large bowl. Add butter. Stir until combined. Transfer half the mixture, about 2¹⁄³ cups, to prepared pan. Using the back of a spoon, press over base.

3 Add eggs, yoghurt and nutmeg to remaining mixture.

Mix well. Spoon into pan. Chop remaining pistachios and sprinkle over cake.

4 Cook in a moderately slow oven (160C) for about 50 minutes, or until a skewer inserted into centre comes out clean. Remove from oven. Leave cake to stand in pan.

5 Meanwhile, make syrup. Using a zester, peel long, thin strips of rind from half of one orange. Squeeze ½ cup orange juice from oranges and ¼ cup lemon juice from lemon.

6 Place orange strips, juices, sugar and sticks in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil, uncovered, for about 20 minutes, or until syrupy.

7 Spoon ½ cup hot syrup over warm cake in pan. Leave for 10 minutes.

8 Transfer cake to a serving plate. Decorate with broken cinnamon sticks. Serve warm or cold with remaining warm syrup and extra yoghurt.