Preheat oven to 350°F and grease a 9-inch springform pan or line with parchment paper.

In a large bowl, whisk all-purpose flour, ground pistachios, baking powder, salt, and ground cardamom until fragrant.

In another bowl, beat unsalted butter with granulated sugar until light and fluffy, about 3–4 minutes.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Fold dry ingredients and whole milk into the butter mixture in three parts until just combined.

Pour the smooth batter into the prepared pan, smoothing the top with a spatula.

Bake for 30–35 minutes, or until the cake is golden and a toothpick comes out clean.

Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, sprinkle chopped pistachios and dust with powdered sugar.