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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/cardamom-and-pistachio-cake/