1. Preheat the oven to 160°C (320°F). Lightly grease a 23x12cm loaf tin* and line with parchment paper. Set aside.

2. Grind the pistachios in a high-powered mixer until you get a fine powder – a few larger pieces here and there are okay. Set aside.

3. Add butter and sugar to a large bowl and mix until light and fluffy. Add the eggs separately and mix well after each addition. Next, add the yogurt and a few drops of Pandan paste (optional) and mix in. Combine flour, ground pistachios, ground almonds, baking powder, lemon zest, and salt, then add everything to the large bowl and fold in with a rubber spatula.

4. Transfer the batter to the prepared loaf tin, smooth out the top and bake the cake for about 65-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down inside the baking tin for some time, then lift it out with the baking parchment and let it cool down completely on a wire rack.

5. For the glaze, mix confectioners’ sugar with lemon juice and some heavy cream – you want a thick glaze that is not too runny. Adjust with more heavy cream or confectioners’ sugar if necessary. Spread the sugar glaze evenly on the cooled cake and sprinkle with chopped pistachios. Let the glaze dry completely before cutting the cake into slices.