Set a rack in the center of the oven and preheat to 350ºF. Generously grease a 10 Cup Bundt pan and set aside.
Finely pulse pistachios in a food processor fitted with an “S” blade. Do not over pulse, as it can turn into a paste.
In a medium sized bowl, sift together the flour, baking powder, cardamom and salt and set aside.
With a hand or stand mixer fitted with a paddle attachment, mix together the olive oil, white sugar and eggs on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl as needed. Add rosewater and mix for 30 seconds.
Next, add half of the dry ingredients and mix on the lowest speed until nearly combined. Followed by all of the buttermilk, mixing on low until just combined. Finally, end with the rest of the dry ingredients and mix until just combined.
Gently fold the ground pistachios into the batter.
Transfer the batter to your prepared Bundt pan and bake for about 40 Minutes or until a toothpick inserted into the center of the cake comes out clean. Do not over bake!
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once the cake is cooled, make your glaze. Whisk together sifted powdered sugar, 1 to 2 teaspoons of rose water and2 tablespoons of milk. For a thinner glaze, add more milk as needed.
Drizzle glaze on top of the cake and garnish with crushed pistachios and dried rose petals if you’d like. Enjoy!!
Store in an airtight container and on the counter for up to 4 days or for 1 week in the fridge!