Preheat your oven to 350°F (177°C) and grease/spray a 6 inches bundt pan.
Ground the Pistachios: Ground your shelled pistachios in a food processor or a hand blender into fine crumbs.
Sift cake flour, baking soda, baking powder and salt together. Set aside.
Using a hand held mixer, beat butter and sugar together until light and fluffy. About 2 minutes. Add in oil and beat well. Now add egg and beat again to combine.
Now beat in yogurt, almond and vanilla extracts. Add the grounded pistachios in. Add half of the dry ingredients into wet and fold in. Add milk, green food coloring (if adding) and the rest of dry ingredients, fold just until combined.
Pour batter in pre-prepared pan and bake for 25 minutes or till a toothpick inserted in the center of the cake comes out clean. Allow to cool down for 5-10 minutes. Run a plastic knife around the edges of pan. Invert on a wire stand. Allow the cake to cool down completely before tapping and attempting to unmold.
Make the topping: Melt ½ cup of green candy melts in microwave (30 seconds at a time) and stir in between. Allow to cool slightly and drizzle on room temperature cake. Top with more pistachios to serve.