• Preheat your oven to 350°F and grease a 9-inch bundt pan with butter or margarine.
• In a large mixing bowl, beat the caster sugar and eggs, adding one egg at a time.
• Add the softened butter, and using an electric mixer, whip the mixture for about 3 minutes until it becomes light and creamy.
• In a separate bowl, combine the flour with baking powder.
• Soak the pistachios and hazelnuts in water for a minute, drain them, then stir them into the flour mixture. (Reserve about 2 tablespoons of pistachios for garnishing.)
• Gently fold the flour mixture into the egg batter, mixing slowly until everything is fully combined.
• Pour the batter into the prepared bundt pan and bake for about 40 minutes or until a toothpick comes out clean.
• Allow the cake to cool completely before removing it from the pan.

For the glaze

• In a small bowl, whisk the pistachio pudding mix with 1 ½ cups of milk until smooth and thick.
• Once set, drizzle the glaze over the cooled bundt cake and sprinkle with the reserved pistachios for garnish.