CARDAMOM NUT CAKE

Prep time 15 mins Cooking time 1 hour 15 mins Serves 8-10 INGREDIENTS 160g softened unsalted butter, plus extra for greasing

Plain flour, for dusting

250g raw sugar

150g almonds, very finely chopped 65g finely chopped walnuts 65g finely chopped pistachio nuts, plus extra, coarsely chopped to serve

Seeds from 7 cardamom pods, crushed with a mortar and pestle 4 eggs

150g almond meal

½ tsp baking powder

80g plain yogurt, well stirred Rose petals, and small roses, to serve LEMON & ROSE ICING

90g pure icing sugar, sifted Juice of ½-1 lemon

Few drops of rosewater METHOD Preheat oven to 150°C. Butter and flour a 22cm-diameter cake tin and line the base with baking paper. Beat butter and sugar in an electric mixer until pale (6-8 minutes). Stir in nuts and cardamom seeds, then with the motor running, add eggs one at a time, beating well after each addition. Fold in almond meal and baking powder, then fold in yogurt.

Spoon batter into prepared tin and bake until a skewer withdraws clean (1¼-1½ hours). Cool in tin, 15-20 mins. Carefully turn out onto a plate, then invert onto a wire rack so the original top is facing up. Cool completely. Meanwhile, for lemon and rose icing, stir ingredients in a bowl to combine. Transfer cake to a plate, drizzle with icing and serve topped with rose petals, roses and pistachio nuts.