This is not a very high cake so I found a 24cm round spring form cake tin (base measurement) is perfect. If you use a bigger tin the cake will be thinner, and if you use a smaller tin the cake will be thicker, but then you have the issue of inconsistent cooking times and results (please use a ruler to measure the base of your tin to ensure it is 24cm wide).
I have suggested serving the cake with a drizzle of honey and a dollop of Greek yoghurt … it is also lovely served with vanilla bean ice-cream in place of the yoghurt.
I have made this cake using the zest of an orange as I love that with pistachios, but it is just as nice without it so if you have an orange use it, but if not don't worry as the cake will still be lovely.
In this recipe I like to toast the nuts for more flavour ... so to bake your nuts place them onto a baking tray and pop into a pre-heated 180 degrees fan forced oven for 10 minutes, remove and allow to cool completely before proceeding with the recipe.
PLEASE NOTE: The nuts used in the topping are untoasted as they will toast up in the oven whilst the bake is baking. For the topping you can use either all pistachios, or a combination of pistachios and almonds ... whatever you prefer.