I made this with my youngest son when it was raining - both the boys loved it. I had a heap of pistachio nuts to use up before they went stale and plenty of eggs. A must for those that love pistachios.
Combine pistachio paste and honey in a bowl. Beat on medium to low speed for 2-3 minutes until mixture is sticky green paste. You will have to scrape down the side of the bowl regularly with a spatula.
On low speed, add egg whites one at a time. Don't add next egg white until the previous one is completely mixed in. Stop mixer and scrape down side of bowl when required. Once all egg whites have been mixed in you will have something that looks like a green soup.
Add the castor sugar and almond flour and mix them in until the mixture thickens. You may have to scrape down the sides regularly.
On low speed, stream in the oil followed by the 1/2 cup of yoghurt and mix for 1 minute.
Add the flour, baking powder and salt and beat for 2-3 minutes until batter is smooth.
Grease an 20cm tin and line the bottom with baking paper.
Pour the mixture into the tin.
Bake for 30-35 minutes, check around the 25 minute mark to see if cooked by poking cake with a skewer and adjust time accordingly. When cooked it should spring back and be golden brown on sides and pulling away from side of the tin slightly.
Remove from oven when cooked and cool for about 10 minutes in tin. Turn out cake and remove paper from bottom. Leave on rack right side up to continue cooling.
Put cake on platter (or can be stored in fridge in air tight container for up to 5 days).
To serve: Sprinkle cake with 1/3 cup coarsely ground pistachio nuts.
Mix 1 cup of yoghurt with vanilla paste.
Cut cake into slices.
With each slice put a tablespoon of yoghurt/vanilla mixture.
I purchased my already shelled pistachios from the local Indian Supermarket (saved the job of shelling ....)