Cake:

120g raw, shelled pistachios

120g plain flour, sifted

3/4 tsp baking powder

1 tsp ground cardamom

1/4 tsp salt

170g butter, at room temp

200g castor sugar

3 large eggs, at room temp

1/2 tsp vanilla extract

1/4 tsp rose water

1/2 cup whole milk, at room temp

Glaze:

1/2 cup icing sugar, sifted

1/4 tsp ground cardamom

1-2 tsp lemon juice

2 tsp cream

2 tbsp pistachios, chopped

Preheat the oven to 180C (normal bake, 160C fan bake). Grease a small (5- to 6-cup) Bundt pan or 8 1/2" x 4 1/2" loaf pan.

METHOD

Toast pistachios on a parchment lined tray until fragrant and lightly browned. Cool completely then pulse in a food processor until finely ground. Reserve for later in the recipe.

In a medium bowl, whisk together the flour, baking powder, cardamom and salt; set aside.

Using a stand or hand mixer, cream the butter and sugar until light and fluffy. Beat the eggs to combine then add gradually to the creamed mixture, beating well between additions and scraping down the sides of the bowl as necessary. Mix in the vanilla extract and rose water.

Add 1/3 of the flour and gently fold into the mixture until just incorporated. Then add half the milk and, again, gently incorporate until only just mixed. Continue to add the rest of flour and milk until all is incorporated. Fold the pistachios into the mixture, then scoop the batter into the prepared pan.

Bake the cake for 30 to 35 minutes or until a skewer inserted into the middle of the cake comes out clean. 

Remove the cake from the oven and let it cool for 10 minutes exactly, then invert it onto a cooling rack to cool completely.

To make the icing: Sift the sugar and cardamom into a medium bowl, then whisk in the lemon juice and cream.

Drizzle the icing over the completely cooled cake.