Keep cake in the refrigerator. It will keep for up to 3 days.


For Labneh icing, place yogurt into a colander lined with a clean chux-style cloth (or a fine sieve) set over a bowl. Fold over cloth to cover and weight down using a plate. Refrigerate overnight to drain. Discard whey. Place thick yogurt in bowl and mix through icing sugar until smooth.


Preheat oven to 180°C (160°C fan forced). Line the base and sides of a 24cm round cake pan in a large bowl, combine almond meal, sugars, and butter until mixed through. Divide mix in half and press one half into the base of the pan and flatten until smooth. With the remaining mix, add eggs, yogurt, spices and rosewater and whisk until combined, ensuring to remove any larger lumps. Pour mixture over prepared base.


Bake for 35-40 minutes or until the middle of the cake appears set. Remove and stand for 5 minutes before transferring to a cake rack to cool. Top cooled cake with labneh icing and top with pistachios and pomegranate. Serve.