Citrus pie with nuts

Delicious, fragrant lemon-orange cake with almonds and pistachios - a wonderful treat

Ingredients

• Butter, room temperature - 170 g
• Sugar - 1 cup
• Large eggs - 2 pcs.
• Flour with baking powder - 1 ½ cups
• Yogurt natural, fat (Greek) - ¾ cup
• Pistachios, finely chopped - ½ cup
• Blanched almonds* (peeled), finely chopped - ½ cup
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• Baking powder - 1 tsp
• Mascarpone cheese (optional)
• Powdered sugar (optional)

Directions

1. Preheat oven to 180 degrees. Beat butter and sugar with a mixer for 5 minutes. Add eggs one at a time along with a few tablespoons of flour.
2. Continuing to beat, add the yogurt, nuts, finely grated zest and citrus juice. Mix well until smooth. Sift the remaining flour and baking powder and gently fold into the mixture. Pour the dough into a lightly greased round mold with removable sides.
3. Bake for 50-55 minutes (readiness can be checked with a wooden stick - it should be clean). Remove the cake from the oven, leave in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Just before serving, sprinkle the cake with powdered sugar and cut into pieces. Serve with mascarpone if you like.