Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, ground cardamom, and salt.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Step 5: Stir in the orange blossom water to the milk.
Step 6: Alternately add the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry ingredients.
Step 7: Gently fold in half of the chopped pistachios into the batter.
Step 8: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 9: Sprinkle the remaining pistachios over the top of the cake.
Step 10: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.