Pistachio and Almond Cake with Orange Salad

Preheat the oven to 180°C (350°F). In a food processor, grind the pistachios and almonds until finely chopped. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and orange zest. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into a greased and lined cake tin. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. In a small saucepan, heat the orange juice over medium heat until it reduces slightly. Remove from heat and let it cool. Once the cake has cooled, drizzle the orange juice over the top. Dust with powdered sugar and garnish with orange segments. Serve and enjoy!