Ingredients

• 200g/7oz butter
• softened
• plus extra for greasing
• 200g/7oz caster sugar
• 4 free-range eggs
• 3 tbsp strong coffee
• 8 cardamom pods
• seeds removed and ground
• 250g/9oz self-raising flour
• 250g/9fl oz double cream
• 1 tbsp icing sugar
• 5 cardamom pods
• seeds removed and ground
• 60g/2½oz pistachios
• shells removed
• roughly chopped
• 110g/4oz icing sugar
• 1 tbsp warm coffee

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Grease and line a 23cm/9in deep cake tin.
• Place the butter and sugar into a bowl and whisk until light and fluffy.
• Add the eggs
• one at a time
• beating between each addition until well incorporated.
• Add the coffee and ground cardamom seeds and mix well
• then fold in the flour.
• Pour the mixture into the cake tin
• transfer to the oven and bake for 20-25 minutes
• or until golden-brown and well risen. Remove from the oven and allow to cool.
• For the filling
• place the cream into a bowl and whisk until soft peaks form when the whisk is removed.
• Add the icing sugar
• ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks.
• For the icing
• place the icing sugar into a bowl
• add the coffee and mix together until smooth.
• To assemble the cake
• carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake
• then top with the other half. Spoon over the icing
• allowing it to drizzle down the sides of the cake.
• To serve
• cut the cake into wedges and place onto serving plates.