Maunika Gowardhan’s cardamom and pistachio cake


Cardamom and pistachio cake
  • 60g ground almonds
  • 150g caster sugar
  • 225g self-raising flour
  • seeds from 6–8 green cardamom pods, crushed to a powder
  • 1 tsp baking powder
  • 150ml sunflower oil
  • 1 egg
  • 200ml Greek yoghurt
  • handful of chopped pistachios
  • For the syrup
  • 100g caster sugar
  • 4 green cardamom pods
  • 1 tsp rose water
  • For the garnish
  • chopped pistachios
  • edible glitter
  • dried rose petals
  1. Preheat oven to 180C/Gas 4. Line a 22cm cake tin with greaseproof paper. Sift the ground almonds, sugar, flour, ground cardamom seeds and baking powder into a mixing bowl.
  2. Whisk the oil, egg and yoghurt together in a separate bowl. Add to the dry ingredients, stirring to a smooth, thick batter. Add the chopped pistachios.
  3. Pour into the lined cake tin and bake for 45 mins. Leave to cool slightly while you make the syrup. Heat 100ml water in a saucepan and add the sugar and the cardamom pods. Simmer over a low heat until the sugar dissolves. Remove from the heat. Add the rose water and mix. Transfer the cake to a plate and prick a few holes in the surface . Pour over the syrup while it is still warm. Garnish with chopped pistachios, edible glitter and dried rose petals.


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