First make the cake: Preheat oven to 177°C (350°F). Grease bottom and sides of a 20-cm | 8-inch square pan with oil. Line bottom with parchment paper and brush paper with more oil. Set aside.

Mix flour, cinnamon, salt, cardamom, baking powder and baking soda in a medium bowl and set aside. Stir sugar, brown sugar, and oil in another medium bowl until combined. Add eggs one at a time and whisk until combined and creamy. Whisk in sour cream, orange zest, lemon zest, and vanilla.

Whisk dry ingredients into wet in 3 additions, alternating with cider in 2 additions, beginning and ending with dry ingredients (flour - cider - flour - cider - flour). Once well combined, fold in chopped pistachios.

Pour batter into prepared pan and bake cake for 50-60 minutes, rotate pan once halfway through. Bake until until a tester inserted into center of cake comes out clean.

Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.

As the cake cools, make the glaze: Whisk powdered sugar, lemon zest, lemon juice and salt in a small bowl. The glaze will be thick, but still smooth. Start by pouring some glaze in the center of the cake, then spread glaze all over warm cake. Let it drip down the sides.

Let cake stand until glaze becomes dry, about 1 hour. The glaze will be smooth to the touch and will crack if you pat it.

At this point you can serve the cake or save it for later. Serve it with a side of cranberry compote and whipped cream on top.

Baked and glazed cake will keep for up to two days, kept in an airtight container or covered with plastic wrap, stored at room temperature.