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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, finely ground pistachios, baking powder,
and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
6. Fold in the Greek yogurt until the batter is smooth and well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the roughly chopped pistachios evenly over the top of the batter.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Once the cake is cool, dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 8 servings
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