Step 1: Place the chopped dates in a bowl with the baking soda and pour over the boiling water. Let sit for 15 minutes to soften, then mash slightly with a fork.
Step 2: Preheat your oven to 180°C (350°F) and grease a 9-inch round cake tin or line it with parchment paper.
Step 3: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
Step 5: Sift the flour, cardamom, cinnamon, baking powder, and salt into a separate bowl.
Step 6: Gently fold the dry ingredients into the butter mixture, alternating with the date mixture, until just combined.
Step 7: Stir in 75g of the chopped pistachios, saving the rest for the top.
Step 8: Pour the batter into the prepared tin and sprinkle the remaining pistachios over the surface.
Step 9: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 10: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.