Instructions

1. Preheat oven to 170C/ 330F
2. Beat the sugar and butter until fluffy
3. Add the eggs, one at a time, beating in between.
4. Add the yogurt and mix.
5. MIx the two flours and the baking powder together, then add to the butter mixture and mix (but don’t over mix)
6. Add the pistachio paste and mix it in.
7. Divide the batter into two buttered and flowered loaf pans.
8. To make a nice crack down the middle of the cakes, place little bits of butter down the center.
9. Bake for about 55 minutes, or until when an knife is inserted it comes out clean.
10. Let cool for 15 minutes, then gently take it out of the pan.
11. While still warm, sprinkle with finely crushed pistachio nuts.
12. When cool, sift confectioner sugar over.