A simple, modern cake that's mixed in one bowl. Not too sweet. A dense yet tender crumb. Fragrant cardamom to up the sophistication factor. A generous studding of pistachios on top. Plus, an optional glaze for those who need a little more sweetness.
Add eggs to a large bowl and whisk until well combined. Add olive oil and sour cream/yogurt and whisk again. If the edges look slightly curdled, that’s ok. Just keep whisking and it will disappear into a smooth batter. Add sugar, flour, baking powder, salt, and whisk until just combined.
At this point, switch from a whisk to a spatula. Add the ground pistachios and gently fold into the batter. Make sure the batter is well combined.
Bake at 350F/175C oven for 35-45 minutes. The cake should be done when the top is golden brown and an inserted skewer comes out with a few crumbs attached. Make sure not to over bake the cake, as this will result in an overly dry crumb.
*Note: I used a food processor to pulse shelled, roasted pistachios to a finely ground, crumbly mixture. Be careful not to over process, as you don’t want pistachio nut butter. The resulting texture should be fine but still somewhat coarse. If there are a few large chunks, that’s ok.