Pistachio Cake

I found this recipe in the book Eat Cake by Jeanne Ray.  A novel about a woman that loves to bake!  In the back are the cakes that she makes throughout the book.  This one is cited as from Gourmet Magazine, May 2001.  This is more of a cake that might be served at tea time or a snacking cake.  Not as much of a dessert cake, but still quite lovely.

3/4 cup shelled natural pistachios (4 oz) (If you are using salted pistachios, omit the 1/4 tsp salt in the ingredient list)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large eggs

Preheat oven to 350*.  Butter a 13x9 metal cake pan (I used glass as we don't seem to have a metal one), then line bottom with wax paper.  Butter paper and dust with some flour, knocking out excess.
Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste).  Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.
Combine milk and vanilla in a measuring cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.  Add eggs 1 at a time, beating well after each addition.  Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.
Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes  (it took 30 minutes for mine).  Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack.  Remove paper and invert cake onto a platter.  Cut into squares and serve warm or at room temperature.
Cooks's note: Cake can be made 1 day ahead.  Cool completely and keep, covered, at room temperature.