Pistachio Plumcake

Preheat the oven to 170° static. Beat the eggs with the sugar until light and fluffy and triple in volume. Add the yoghurt, oil and milk and continue to mix. Add the sifted flour with baking powder, pistachio flour and a pinch of salt, stir briefly until the mixture is smooth. Add some of the chopped nuts to the mixture and leave some for the final decoration. Line a 28 cm cake tin with baking paper and pour in the mixture, add the teaspoons of pistachio cream, using a stick to make a slight variegation. Decorate with the remaining crumbs. Run the blade of a knife across the surface of the plumcake, along its entire length, back and forth 2-3 times. This will allow the plumcake to form the classic 'dome'. Bake in a preheated oven for about 50-55 minutes, always do the toothpick test before unmoulding, it must come out completely dry. Allow to cool well on a wire rack and serve.