Cardamom and pistachio cake
Author: Maunika Gowardhan
Ingredients
- 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
Method
- 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.
- 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.
- 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.
