Diwali Pistachio and Cardamom Cake
INGREDIENTS FOR THE CAKE:
150g pistachios350g plain flour 2.5 tsp baking powder 2-3 tsp cardamom powder 1/4 tsp nutmeg 135g unsalted butter 190g caster sugar 1.5 tsp vanilla 285g greek yogurt 150ml whole milk
Extra chopped pistachios, Gulab Jamun slices and dried rose petals to decorate
METHOD1.Finely chop or blitz pistachios. Sift together with flour, baking powder and spices, then whisk to combine. 2.Separately, beat butter and sugar until fluffy. Add yogurt and vanilla and mix. 3.Alternating between the dry ingredients and milk, fold the ingredients into the yogurt mixture until just combined. 4.Divide between two 18cm/7” tins and bake 35-40 minutes.
5.Cool completely.6.Make the icing by beating the butter till fluffy, then add icing sugar and vanilla and beat again.
7.Add cream cheese and beat to combine.Use some icing to sandwich the cakes together, adding an extra sprinkling of chopped pistachios if you wish.
8.Cover the top and sides with the remaining icing, and decorate as I have or smooth out if you wish.
9.Sprinkle the top with extra chopped pistachios, fan out slices of Gulab Jamun on top and scatter with dried rose petals to finish.