Grease a 9 inch Bundt pan and set aside.

Preheat the oven to 350℉.

Beat the sugar with the eggs, adding one egg at a time.

Add the butter. Mix with an electric mixer and whip for about 3 minutes until light and creamy.

In a separate bowl, mix the baking powder with flour.

Soak the pistachios and hazelnuts in water and leave them for a minute. Transfer them into the flour mixture and stir them in. This will prevent them from sinking to the bottom of the cake. Leave out about 2 tablespoons of pistachios for garnish.

Fold the flour mixture into the butter mixture slowly until fully incorporated.

Pour the batter into the Bundt pan and bake for about 40 minutes.

Let the cake cool completely before adding the glaze.

Remove cake from the pan.

For the glaze, mix Pistachio instant pudding mix with 1½ cups of milk.

Once it is set, spread it on the top of the Bundt cake and garnish with the remaining pistachios.