- 60g ground almonds
- 150g caster sugar
- 225g self-raising flour
- seeds from 6–8 green cardamom pods, crushed to a powder
- 1 tsp baking powder
- 150ml sunflower oil
- 1 egg
- 200ml Greek yoghurt
- handful of chopped pistachios
FOR THE SYRUP
- 100g caster sugar
- 4 green cardamom pods
- 1 tsp rose water
FOR THE GARNISH
- chopped pistachios
- edible glitter
- dried rose petals
1. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 22cm cake tin with greaseproof paper.
2. Sift the ground almonds, sugar, flour, ground cardamom seeds and baking powder into a mixing bowl.
3. Whisk the oil, egg and yoghurt together in a separate bowl. Add this mixture to the dry ingredients, stirring until you have a smooth, thick batter. Add the chopped pistachios.
4. Pour the mixture into the lined cake tin and bake for 45 minutes or until a skewer inserted in the middle comes out clean. Leave to cool slightly while you make the syrup.
5. Heat 100ml water in a saucepan and add the sugar and the cardamom pods. Mix well and simmer over a low heat for 4–5 minutes or until the sugar dissolves. Remove from the heat – the syrup will thicken as it cools. Add the rose water and mix.
6. Transfer the cake to a plate and, using a skewer, prick a few holes in the surface at regular intervals. Pour over the syrup while it is still warm. The cake will soak up the residue from the plate.
7. Garnish with chopped pistachios, edible glitter and dried rose petals. Serve the cake on its own or with some fresh fruit.
For more recipes from Indian Kitchen: Secrets Of Indian Home Cooking by Maunika Gowardhan (Hodder & Stoughton, £25) click here