https://cooking.nytimes.com/recipes/1027517-pistachio-cardamom-cake

Topping:

• 2T butter (unsalted or salted)
• 1 t sugar
• 60 g almonds

Cake:

• 95 g pistachios
• 145 g AP flour (divide into 35g and 110g)
• 2 t cardamom seeds (from 2T pods) – but can do 1t ground

• 115 g unsalted butter, room temp
• 200 g sugar

• 3 large eggs, room temp
• 1 t baking powder
• Pinch of salt
• Round cake pan

1. Pull out butter and eggs to bring to room temp.
2. Melt butter in cake pan.
3. Sprinkle the 1t sugar over the pan, coating evenly.
4. Layer almonds across pan.
5. Voila, you have the topping. 
6. Blend pistachios with 35g flour, as finely as possible. 
7. Crush the cardamom seeds with mortar and pestle, or crush with rolling pin in plastic bag. 
8. Mix cadamom with pistachios.
9. In stand mixer, beat butter and sugar on medium speed until light and fluffy (3-5 min)
10. Add eggs one at a time.
11. Add rest of flour (110g), baking powder, salt to pistachio mixture, mix together, then add to stand mixer after eggs. 
12. Ladle out the batter into 4-5 blobs on top of the almonds, then spread out. Try not to disturb the almonds under. 
13. Bake 350°F up to 40 minutes. Done when center comes out clean.