Preheat oven to 180 C / Gas 4. Grease a 20x10cm loaf tin or a 15cm round cake tin.
Spread almonds on a baking tray.
Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes. Set aside to cool.
Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, bicarbonate of soda, nutmeg and salt. Fold dates and 3/4 of the toasted almonds into the mixture.
Pour mixture into the prepared loaf tin. Top with remaining toasted almonds.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 50 to 60 minutes.