Prep the pans and oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. If using one pan, bake in batches or adjust baking time.

Make pistachio flour: Pulse unsalted, shelled pistachios in a food processor until very fine, but not oily. Measure out 1/2 cup. Don’t overblend or it will turn pasty.

Mix dry ingredients: In a large bowl, whisk flour, ground pistachios, sugar, baking powder, baking soda, and salt until combined.

Combine wet ingredients: In another bowl, whisk eggs, oil, milk, yogurt (or sour cream), vanilla, and almond extract until smooth.

Bring the batter together: Pour wet ingredients into dry. Stir with a spatula until just combined. Do not overmix—this keeps the crumb tender.

Bake: Divide batter evenly between pans. Bake 22–26 minutes, or until a toothpick comes out clean and the tops spring back. Cool in pans 10 minutes, then transfer to a rack to cool completely.

Make the pistachio cream: In a bowl, beat mascarpone (or cream cheese) with powdered sugar, pistachio paste or fine ground pistachios, vanilla, and salt until smooth. In a separate bowl, whip cold heavy cream to soft peaks. Fold whipped cream into the pistachio mixture until silky and spreadable. Adjust sweetness if needed.

Assemble the cake: Place the first cake layer on a plate. Spread a generous layer of pistachio cream over the top. Add the second layer and spread more cream on top. Keep the sides rustic or add a thin coat for a semi-naked look.

Optional whip topping: Whip the extra heavy cream with powdered sugar to soft peaks and dollop or pipe around the edges.

Finish and chill: Sprinkle chopped pistachios on top for crunch and color. Chill for at least 1 hour before serving to set the cream and enhance the flavor.