Cardamom, Rose and Pistachio Cake - Maunika Gowardhan

Method Preheat the oven to 180C/ 350F/ Gas Mark 4. Line a 22cm cake tin with greaseproof paper.In a mixing bowl sift the almond, sugar, flour, cardamom powder and baking powder Separately whisk the oil, egg and yoghurt together. Add this mix to the dry ingredients until you have a smooth thick batter. Add a few of the chopped pistachios to this batter leaving the rest for garnish Pour the mix in the lined cake tin and bake for 45minutes or until a skewer inserted in the middle comes out clean. Cool slightly until you make the syrup In a sauce pan heat the water and add the sugar and the cardamom pods. Mix and dissolve the sugar simmering on a low heat for 4-5minutes. Turn the heat off. This syrup will thicken as it cools. Add the rose water and mix Using a skewer make a few holes evenly over the cake, sit it over a plate and while its still warm pour the syrup over it. The cake will absorb the remaining syrup as it soaks up the residual from the plate. Garnish with more pistachio and dried rose petals. Serve with chai or coffee.