Like a nutty grandma, everybody needs a slice of this cake in their life. The crème fraiche is critical when serving as it cuts through the sweet nuttiness, accomplishing perfect harmony. Feel free to add rose water or play around with spices, if this is your thing. I added edible rose petals to the top before serving.
Preheat oven to 180°C. Add 360g almond meal (I use a food processor to grind whole almonds) to a large bowl with 220g raw sugar, 220g brown sugar and 120g softened unsalted butter. Use your fingertips or a food processor to mix to course crumbs then spoon half into a well-greased, lined 26cm springform cake tin (a 23cm pan will need cooking longer). Press down gently to cover base evenly. Add 2 lightly beaten eggs, 250g Greek yoghurt, ¾ of a freshly grated nutmeg to the remaining mixture and combine. Spoon over your base and scatter 50g of coarsely chopped pistachios to the outer edge. Bake for 30-40 minutes but if the top is getting too dark, cover with foil for the last part. Cool completely and serve with crème fraiche.