Pistachio Yogurt Cake with White Chocolate and Cardamom Frosting

Ingredients:

FOR THE CAKE
7oz/200g pistachios, ground
½ teaspoon ground cardamom
11 tablespoons/150g unsalted butter, cubed
1½ cups/225g self-rising flour
1 cup/183g superfine sugar
3 eggs
½ cup/125ml thick yogurt or suzme (strained yogurt)

FOR THE FROSTING
3½oz/100g white chocolate, chopped
7oz/200g cream cheese
½ teaspoon rose water
1 tablespoon confectioner’s sugar
¼ teaspoon ground cardamom
1–2 small edible roses, petals only
1 tablespoon confectioner’s sugar (for sprinkling)

Instructions:

Preheat the oven to 400°F (350°F fan)/200°C (180°C fan). Butter and line an 8in/20cm cake pan with parchment paper.

Using a food processor, blend the ground pistachios, cardamom, butter, flour, and sugar until you have something resembling breadcrumbs. Tip into a mixing bowl and combine with the eggs and yogurt or suzme. Pour the mixture into the prepared cake pan and bake in the oven for 1 hour. Cover the cake with foil halfway through cooking. Allow to cool on a rack.

TO MAKE THE FROSTING
Melt the chocolate in a bowl over a saucepan of simmering water and allow to cool. In a separate bowl, combine the cream cheese with the rose water, then add the cooled chocolate. Sift in the confectioner’s sugar and sprinkle in the ground cardamom. Mix well until you have a smooth cream.

Serve cake accompanied by the chocolate and cardamom cream. Sprinkle with edible roses and dust with confectioner’s sugar. Serve.

For 8–10 to share