Directions

1. Preheat oven to 180°C/160°fan/Gas 4 and line an 18 x 28cm (7 x 11in) traybake tin with baking paper.

2. Crush cardamoms with a pestle in a mortar, then pick out and discard husks. Grind seeds to ½ teaspoon of powder.

3. In a mixing bowl using a hand-held electric mixer cream butter, caster sugar and cardamom until light and fluffy. Beat in eggs one at time with a little flour. Mix in 2 tablespoons water with remaining flour.
4. Spoon mixture into tin and bake for 30-33 minutes until just firm to touch. Leave to cool in tin.
5. Mix icing sugar with rose water and 1 tablespoon water (or lemon juice for a sharper icing). Spread icing over cake then scatter over raspberries and pistachios.