Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cardamom.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time to the butter and sugar mixture, beating well after each addition.

Stir in the freshly grated orange zest and fresh orange juice until combined.

Gradually add dry ingredients to the wet mixture, alternating with plain yogurt, mixing until just combined.

Gently fold in the chopped pistachios, reserving a few for garnish.

Lightly grease a loaf pan and line it with parchment paper.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.