Preheat the oven to 325°F (165°C) and butter and line with parchment a 9x5-inch (23x12½cm) loaf pan. Set aside.

In a small food processor, blend the pistachios until finely ground, about 2 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat on High speed until light and fluffy, about 3 minutes.

Add the eggs and beat again until aerated and fluffy, another 2 minutes.

Turn the mixer on Low speed and stir in the milk, vanilla and almond extract until combined.

In a medium bowl, toss the flour, ground pistachios and salt together and then gently fold into the butter mixture until evenly mixed.

Spread evenly into your prepared loaf pan and bake for 60 to 75 minutes, until a wooden skewer inserted in the middle comes out clean.

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

In the top of a double boiler over simmering water, combine the white chocolate and cream and heat very gently until the white chocolate is almost melted. Remove from the heat and let rest for 5 minutes.

Give the ganache a stir to make sure all of the chocolate is melted and then let cool until it is a thick but still pourable consistency. Drizzle over the cooled cake and garnish with some more chopped pistachios. Allow glaze to set before serving.

Store cake in an airtight container at room temperature for up to 3 days.