Pistachio Cardamom Cake With Rosewater Syrup

Step 1: Preheat oven to 350F. Line a 9 inch cake pan with parchment paper.

Step 2: Heat the water in a saucepan, then add the sugar and cardamom pods. Stir to dissolve the sugar. Simmer for 5 minutes. Remove from heat. The syrup will thicken as it cools. Add the rosewater and stir to combine.

Step 3: Grind the cardamom seeds to a powder. In a mixing bowl, sift the ground almonds, sugar, flour, cardamom powder and baking powder.

Step 4: In a separate bowl, whisk the oil, egg and yogurt together. Add to the dry ingredients, stirring until you have a smooth, thick batter. Add a few of the chopped pistachios to the batter, leaving the majority of the pistachios for garnish.

Step 5: Pour the batter into the lined cake pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool slightly, then unmold onto a rimmed plate. Carefully peel off the parchment, and just as carefully flip the cake back over on the plate.

Step 6: Using a skewer, poke holes in the warm cake. Pour the syrup evenly over the cake. Some will pool on the plate, but rest assured that the cake will soak it up! Garnish by spreading the remaining pistachios evenly over the top. You can sprinkle dried rose petals over the top as well, for an amazing presentation (and taste!).