Preheat oven to 350 degrees F.

 

Beat butter with sugar and salt until mixture is creamy and light-colored. Beat in the eggs one at a time.

 

In a separate bowl, mix flour with cocoa powder, baking powder, cinnamon and all but 2 Tbsp ground pistachios. Stir this mixture alternately with wine into the butter mixture to get a thick batter. Fold in whole pistachios.

 

Butter a 7 or 8 cup (8" or 9" wide) ring mold pan. Spoon batter into pan. Bake at 350 degrees F for 35 to 50 minutes or until a pick inserted into center comes out dry. Deeper, narrower pans take longer.

 

Cool 10 minutes then gently invert cake from pan. Sprinkle with the remaining ground pistachios.