Ingredients:
For the cake:
200 g almond flour (finely ground, blanched almonds)
100 g all-purpose flour (or gluten-free flour if desired)
200 g granulated sugar
1 tsp baking powder
1/2 tsp cardamom pdr
1/4 tsp salt
3 large eggs (about 150 g)
100 g unsalted butter, melted and slightly cooled
120 ml plain yogurt or sour cream
1 tsp vanilla extract
For the topping:
50 g chopped pistachios
2 tbsp powdered sugar (optional, for dusting)
Directions:
Preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the base with parchment paper.
In a large mixing bowl, combine the almond flour, all-purpose flour, sugar, baking powder, ground cardamom, and salt. Mix well.
In a separate bowl, whisk together the eggs, melted butter, yogurt, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the chopped pistachios evenly over the top.
Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.