6 egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 2/3 cups sifted cake flour
1/3 cup unsalted roasted pistachios, finely ground
1 cup superfine sugar
1 (3 1/2 ounce) package Jell-O instant pistachio pudding mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened to a cool room temperature
1 tablespoon almond extract or 1 tablespoon walnut oil
powdered sugar for dusting
Prepare a bundt cake pan, line bottom with parchment, grease and flour.
In a small bowl, mix together the egg yolks, vanilla extract and 1/4 of the sour cream. Set aside.
Sift all dry ingredients and combine using an electric mixer on low speed for 30 seconds.
Add softened butter and remaining sour cream, continue mixing on low until well combined.
Scrape bowl and beat again on medium (med-high for a hand mixer) for another 90 seconds.
Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
Scrape the bowl one last time and give it a couple pulses.
Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
Dust with powdered sugar and served with sweetened whipped cream or pistachio ice cream.