Pistachio yoghurt cake with white chocolate and cardamom frosting

200g pistachios, ground

1/2tsp ground cardamom

150g unsalted butter, cubed

225g self-raising flour

183g caster sugar

3 eggs

125ml thick yoghurt

For the frosting:

100g white chocolate, chopped

200g cream cheese

1/2tsp rose water

1tbsp icing sugar

1/4tsp ground cardamom

1-2 small edible roses, petals only

1tbsp icing sugar

Preheat the oven to 180C/Gas Mark 6. Butter and line a 20cm cake tin with baking 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 yoghurt.

Pour the mixture into the prepared cake tin and bake in the oven for 1 hour. Cover the cake with foil half way 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 icing 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 icing sugar. Serve.