One of the most exciting female chefs of the moment takes her inspiration from her Turkish and Bulgarian roots. Balancing yoghurt with a pinch of cardamom spice, this gem stays deliciously moist for days.

Preparation time

15 minutes

Cooking time

1 hour

Ingredients (serves 8 - 10)

200g ground pistachios
1/2 tsp ground cardamom
150g unsalted butter
225g self-raising flour
185g caster sugar
3 eggs
125ml thick yoghurt
100g white chocolate
200g cream cheese
1/2 tsp rose water
1 tbsp icing sugar
1/4 tsp ground cardamom
1-2 small edible roses
1 tbsp icing sugar

Method

Step 1: Preheat the oven to 180°C/gas 6. Butter and line a 20cm cake tin with baking paper.

Step 2: Blend the ground pistachios, cardamom, butter, flour and sugar in a food mixer. Then combine with the eggs and yoghurt in a mixing bowl. Pour the mixture into the cake tin and bake in the oven for one hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.

Step 3: To make the frosting, melt the chocolate in a bowl over a saucepan of simmering water, and allow to cool. In a separate bowl combine the cream cheese with the rose water, then add the cooled chocolate. Sift in the icing sugar and sprinkle in the ground cardamom. Mix well until you have smooth cream.

Step 4: Serve cake accompanied by the chocolate and cardamom cream. Sprinkle with edible roses and dust with icing sugar.

From Orient Express by Silvena Rowe (£20, Hutchinson)

Pistachio cake with white chocolate frosting