3 cardamom pods, bruised, seeds reserved, pods discarded
1 cup (150g) pistachios, plus extra chopped pistachios to serve
1 cup (100g) almond meal
170g fine semolina
1 1/4 teaspoon baking powder
300g unsalted butter, chopped, softened
1 1/2 cups (330g) caster sugar
4 eggs, lightly beaten
Finely grated zest of 1 lemon, plus 1 tablespoon lemon juice
2 tablespoon rosewater
1/2 tsp vanilla extract
200g Greek yoghurt
200g Crème fraiche
1 tbsp. icing sugar, sifted
1 tbsp. rosewater
100ml lemon juice
1/3 cup (80ml) rosewater
1/2 cup (110g) caster sugar
Preheat oven 165°c
To make the cake, place cardamom seeds and pistachios in a food processor and whiz until pistachios are finely ground.
Transfer pistachio mixture to a bowl and add almond meal, semolina, baking powder and 1/4 tsp fine salt.
Stir to combine.
Place butter and sugar in a stand mixer fitted with the paddle attachment and beat until well combined (be careful not to overwork – you don’t want a lot of air in the mixture).
With the motor running, slowly add eggs and mix until well combined.
Fold through the pistachio mixture, then fold through lemon zest and juice, rosewater and vanilla until just combined.
Pour batter into prepared pan and use a palette knife to smooth the surface.
Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean but a little oily.
Place all ingredients in a small saucepan over medium heat.
Bring to the boil and stir until sugar dissolves.
Remove from heat. As soon as the cake comes out of the oven, drizzle with hot syrup (it looks like a lot ofsyrup; the hot cake will absorb it).
Place all ingredients in a stand mixer fitted with the whisk attachment and whisk to medium peaks.
Cover and chill until needed.
NOTE: Light Cooking ST motor. External motors remove cooking odour from your home.