Pistachio-chocolate Snacking Cake

Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan with butter or cooking spray and line with parchment paper, leaving an overhang on two sides for easy removal.

In a food processor, combine 1 cup shelled raw pistachios and 1 tablespoon of the all-purpose flour (reserve the rest). Pulse until the nuts are finely ground into a meal, being careful not to over-process into nut butter.

In a medium bowl, whisk together the pistachio meal, the remaining all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp ground cardamom, and 1/2 tsp kosher salt.

In a large mixing bowl, beat 1/4 cup softened butter, 1/4 cup olive oil, 3/4 cup sugar, and 1 tsp orange zest on medium-high speed until pale and fluffy (about 3 minutes).

Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and 1/4 tsp almond extract.

Reduce mixer speed to low. Add half of the flour mixture, followed by 1/3 cup Greek yogurt, then the remaining flour mixture. Mix just until no dry streaks remain.

Fold in about 3/4 of the chopped dark chocolate (approx. 3 oz) using a rubber spatula.

Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining chopped chocolate over the surface.

Bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely before slicing into 9 squares.