Nutty Layer Cake with Pistachios, Walnuts & Cinnamon

Ingredients

• 1/2 oz (15 g) pistachios
• 1/4 oz (10 g) walnuts
• 2 large (100 g) eggs
• 1 1/2 oz (40 g) almond flour
• 1 oz (30 g) plain Greek yogurt, 0%
• 1 tbsp (12 g) low carb sweetener
• 1/2 tsp (1 g) cinnamon
• 1 tsp (2 g) orange zest
• 1 tsp (5 ml) vanilla extract

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Method

1. Heat the oven to 350°F (180°C) and line a 6-inch (15 cm) square pan with parchment paper.
2. Toast the pistachios and walnuts in a dry pan 4 minutes, until they color; chop them.
3. Separate the eggs and whisk the whites to stiff peaks.
4. Beat the yolks with the plain Greek yogurt, orange zest, vanilla, half the cinnamon and the low carb sweetener, then the almond flour.
5. Fold the whites through in three goes, pour half into the pan, scatter the nuts over and pour the rest on.
6. Bake for 22 minutes, undisturbed, until golden, springy and a skewer comes out clean.
7. Cool in the pan; sift the rest of the cinnamon over only once cold. Three days boxed, with plain yogurt.