Step 1

Preheat oven to 175°C, and grease and line a 23cm springform cake tin with baking paper.

Step 2

In a food processor or blender, blitz the pistachios to a fine meal (see photo for texture).

Step 3

Cream butter and caster sugar in a stand mixer until light and fluffy. Add eggs, one at a time, beating until well combined. Fold through the ground almonds, finely ground pistachios, all-purpose flour, baking powder, vanilla and lemon zest.

Step 4

Pour the batter into the tin and smooth the surface. Top with plum halves, cut side up (even though one of the photos makes it look a bit like the plums are on the bottom, that was just to show how many to use - they go on top of the batter!)

Step 5

Bake for 45-50min or until a skewer inserted comes out just clean. Leave in the tin to cool.

Step 6

To glaze, mix together the icing sugar and lemon juice until desired consistency. Drizzle over cake and top with chopped pistachios.

Step 7

Serve with greek yogurt.