Pistachio Cardamom Cake

This recipe was adopted from 177milkstreet. Honestly one of the best recipes I've tried. 

Ingredients: 

(1 cup) white sugar
2 tsp grated orange zest, plus ¼ cup orange juice (about 1 orange)
(1⅓ cups) shelled, unsalted pistachios, toasted and cooled
(1 cup) all-purpose flour, plus more for pan
2 tsp baking powder
1½ tsp ground cardamom
1 tsp kosher salt
4 large eggs
½ cup plus 2 tablespoons plain whole-milk Greek-style yogurt
¼ cup olive oil, plus more for pan
2 tsp vanilla extract
85 grams (¾ cup) powdered sugar

DIRECTIONS

1. 
   
   Heat the oven to 325ºF with a rack in the middle position. Lightly coat a 9-by-5-inch loaf pan with oil and flour. In a food processor, combine the white sugar and orange zest; process until the sugar is damp and fragrant, 5 to 10 seconds. Transfer to a large bowl.
   SEE DEMO
2. 
   
   Add the pistachios to the processor and pulse until coarse, 8 to 10 pulses. Set aside 2 tablespoons of the nuts for topping. Add the flour, baking powder, cardamom and salt to the processor with the nuts. Process until the nuts are finely ground, about 45 seconds.
   SEE DEMO
3. 
   
   To the sugar mixture, whisk in the eggs, ½ cup of yogurt, the oil, orange juice and vanilla. Add the nut-flour mixture and fold until mixed. Transfer the batter to the prepared pan and bake until golden brown, firm to the touch and a toothpick inserted at the center comes out with moist crumbs, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Remove from pan and let cool completely, about 2 hours.
   SEE DEMO
4. 
   
   
   In a bowl, whisk the remaining yogurt with the powdered sugar until thick and smooth. Spread over the cake. Sprinkle with the reserved nuts. Let set for 10 minutes before serving.
   SEE DEMO