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.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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It looks so colourful,almost beautiful….too lovely to eat….but I will make a special effort…yummy!
The photographs of the finished baked items look so appetising and attractive that you just want to try the recipe for yourself.