- Preheat the oven to 160C fan. Grease the bundt tin generously with butter, ensuring you get into every corner of the tin. Dust the greased tin with flour, shaking to coat evenly, then tap off any excess.
- In a large bowl, mix the flour, ground almonds, ground pistachios, baking powder, cardamom and Maldon Sea Salt.
- Using the KitchenAid 4.3L Stand Mixer, cream the butter and sugar for 5 minutes, scraping down the sides with a spatula about halfway through, until very pale and fluffy. Add the eggs one by one, mixing well and scraping down the sides between each addition. Using a spatula, stir in the the lemon zest, lemon juice, and rosewater.
- Fold the dry ingredients into the wet ingredients then spoon the mixture into the prepared tin, distributing it evenly around the tin.
- Bake for 35-45 minutes until the cake is risen, golden, and a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes then invert onto a wire rack and leave to cool completely.
- Once the cake is completely cool, make the icing (if you try to ice the cake while still warm, it will melt and slip off). Sift the icing sugar into a bowl and whisk in the lemon juice and rosewater. Trickle in just enough cold water to bring the icing to a thick coating consistency. Spoon the icing over the cake, allowing it to run down the sides. Top with the chopped pistachios and rose petals.
Serving: 24cm bundt
Prep Time: 10 minutes
Cook Time: 35-45 minutes
Ingredients
100g plain flour, plus extra for dusting the tin
150g ground almonds
100g ground pistachios (to make simply blitz 100g pistachios to a fine crumb in a food processor)
1 tsp baking powder
10 cardamom pods, seeds removed and ground
Pinch of Maldon Sea Salt
200g unsalted butter, room temperature, plus extra for greasing
200g (golden) caster sugar
4 eggs
Zest and juice of 1 lemon
2 tsp rosewater
For the icing and decoration:
150g icing sugar
Juice of 1 lemon
A few drops of rosewater
2-3 tbsp cold water
50g pistachios, finely chopped
1 tbsp edible dried rose petals, optional
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