Place yogurt in a fine strainer lined with muslin or absorbent paper, place over jug or bowl. Cover, refrigerate overnight.

Preheat oven to 160°C (140°C fan forced). Grease deep 25cm (10-inch) round cake pan, line base with baking paper.

Spread almonds, in single layer, on oven tray, roast, uncovered, 10 minutes. Add pistachios, roast another 2 minutes. Remove nuts from tray, cool. Process nuts until coarsely ground.

Separate eggs. Melt butter.

Beat egg whites and caster sugar in small bowl with electric mixer until sugar dissolves. Beat in egg yolks. Transfer mixture to large bowl, stir in nuts, ground almonds and butter.

Spread mixture into pan. Bake cake about 45 minutes. Cool cake in pan.

Meanwhile, make pomegranate sauce. Cut pomegranates in half, squeeze on citrus juicer. You need 1 cup juice. Combine sugar and cornflour in small saucepan, gradually stir in juice. Cook, stirring, over high heat until mixture boils and thickens.

Whisk drained yogurt and sifted icing sugar in medium bowl until soft peaks form.

Halve pomegranate, remove seeds. Serve cake with yogurt mixture, seeds and sauce.