Pistachio and rosewater cake

Cake
Preheat oven to 170ºC on Bake. Grease and line a 22cm spring-form tin
1. In a food processor, blend the pistachios until very fine.
2. Add flour, ground cardamom, baking powder and pulse to combine. Set aside.
3. In a large bowl, cream butter and sugar until very pale.
4. Add eggs one by one, mixing well after each addition.
5. Add pistachio and flour mixture, milk and rosewater. Use a metal spoon to carefully mix the ingredients together until just combined.
6. Pour into tin and bake for 45 minutes, until golden on top and a skewer comes out clean.
7. Cool cake in tin for 10 minutes before removing to cooling rack.

Praline
1. Grease a shallow baking tray and sprinkle over pistachios.
2. Gently heat sugar and water in a saucepan until a rolling boil is reached — do not stir.
3. Keep the sugar syrup boiling gently until the bubbles begin to slow and a gold colour develops around the edges.
4. Swirl the saucepan to spread the colour, being careful not to incorporate air.
5. Once evenly gold in colour remove from heat and pour over pistachios. Leave to set.
6. Once set, break pieces into bowl of food processor and blend until texture resembles coarse breadcrumbs.

Lemon icing
Combine all ingredients to make a thin icing and use to stick praline to sides of cake.

Rosewater cream
Whip cream, sugar and rosewater together until cream is whipped.

To assemble
Once completely cold, cut rounds of desired size from main cake, or simply use whole cake. Ice sides of cake(s) with lemon icing and roll in praline to coat. Plate cake(s) and top with rosewater cream. Sprinkle over extra praline and decorate with fresh strawberries.