Serves 8 to 10

Ingredients

• 7              oz pistachio, ground 
• 1/2           tsp ground cardamom 
• 6              oz unsalted butter 
• 12            oz all purpose white flour 
• 3              tsp baking powder 
• 8              oz berry sugar 
• 3              eggs 
• 1/2           cup yoghurt

For the frosting

• 3 1/2        oz white chocolate, chopped 
• 7              oz cream cheese 
• 1/2           tsp rose water 
• 1              tbsp icing sugar
• 1/4           tsp ground cardamom

For garnish 

• 1               edible rose, petals only 
• 1               tbsp icing sugar

1. Instructions
2. Preheat oven to 400 degrees F. Butter and line an 8″ cake pan with parchement paper.
3. Using a food processor, blend the ground pistachios, cardamom, butter, flour, baking powder and sugar until it resembles bread crumbs.
4. Transfer the mixture in a mixing bowl and combine with the eggs and yoghurt.
5. Pour the mixture into the prepared cake pan and bake for hour. Cover the cake with foil halfway through cooking.
6. Let it cool on a rack.

To make the frosting

1. Melt the chocolate in a bowl over a saucepan of simmering water and allow to cool.
2. In a separate bowl, combine the cream cheese with rose water, then add the cooled chocolate.
3. Add the sifted icing sugar and cardamom.
4. Mix well until a smooth cream forms.
5. Serve the cake accompanied by the chocolate and cardamom cream.
6. Sprinkle with edible roses and dust with icing sugar.