Preheat the oven to 180 C (350 F) and line the base and sides of a 9 inch springform tin with baking paper.
In a large bowl, crumble together the almond meal, sugars, butter, nutmeg and sea salt until the mixture resembles wet sand.
Press half the crumble into the base of your tin.
Add the yogurt, eggs and vanilla to the remaining crumble and use a spatula to beat the mixture together until it's well combined.
Pour the batter into the cake tin.
Bake for 45 - 50 minutes, until lightly puffed and golden.
Allow to cool completely before removing from the tin.
TOPPING
To make the mascarpone cream, whip together the mascarpone, cream, sugar and vanilla paste in a stand mixer fitted with whisk attachment until it holds medium peaks.
Spread a little of the mascapone cream over the top of the whole cake. Put the rest of the cream into a piping bag fitted with a star nozzle and pipe two rings of stars around the outside edge of the cake.
Arrange the figs in circles in the centre. Pipe more cream to fill in any gaps between the figs. Sprinkle with the chopped pistachios.
Serves 10 - 12. Keep refrigerated.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/05/12/persian-love-cake-gf/