Let's start with the pistachios. We need 100 g unsalted pistachio kernels. Ie if we have them in the shell, shell cleaned, and weigh 100 g. If You have been salted pistachios (like me), then carefully wash them (already cleaned), I did it in a sieve. Dry it thoroughly with paper towels. Then fry for 3-4 minutes on a hot dry pan, stirring constantly to avoid burning. So we got unsalted pistachios. Now they are cool and chop with a knife in large crumbs. 2 tbsp for garnishing top of cake.

With a mixer, beat the eggs with the sugar until thick light yellow foam.

In another bowl, mix the yogurt, pistachios. Stir.

There add sifted baking powder and flour. Mix thoroughly, add the vegetable oil. Again gently, but mix thoroughly to get a homogenous mass (no lumps)

Add to the nut-flour mixture whipped with sugar eggs. Carefully stir. Add better portions - easier to mix gradually.

Pour the batter into the pan. I used silicone, it does not need to be lubricated, only slightly moistened with water (in the first use it is necessary to grease with vegetable oil). If you are using a normal form, grease it with butter and sprinkle small amount of bread crumbs.

We put our form with the dough in a preheated 180*C oven and bake for 40 minutes. Baking time depends on Your oven! Therefore, it is necessary to periodically test the readiness of the cake outwardly, and then with a wooden skewer or a toothpick (dry, you're done)

Allow the cake to cool in pan to room temperature, then place on a dish. Top with a strainer sprinkle with icing sugar, then nuts (2 tbsp, we laid in step # 1)

Bon appetit! ))