Pistachio and rosewater cake with strawberries

150g (5oz) shelled pistachio nuts

150g (5oz) self-raising flour

1/2tsp crushed cardamom seeds

200g (7oz) caster sugar

200g 7oz) softened butter

3 medium eggs, beaten

1tsp baking powder

2tbsp milk

2tbsp rosewater

For the topping

200ml (7fl oz) double cream

50g (2oz) caster sugar

1tbsp rosewater

400g (14oz) fresh strawberries

1-2tbsp finely crushed shelled pistachio nuts

Pistachio and rosewater combine to make a delicious cake

In short	Serves: 6 people Course: Baking - bread, biscuits, cakes
Nutrition (per portion)	560 calories 47g fat (24g saturates)

Method

1 Preheat the oven to 190ºC/170ºC fan/Gas 5. Lightly grease a 25cm (10in) springform cake tin and line with non-stick baking paper.

2 Very finely grind the pistachios in a food processor. Add the flour, cardamom seeds and caster sugar to the pistachios and blend to combine. Add the rest of the cake ingredients and blend until it is smooth. Spoon into the prepared tin, smooth the surface and bake for about 50-55 minutes (loosely covering the cake with foil after 30 minutes) until a skewer inserted into the middle comes out clean. Leave to cool on a cooling rack.

3 For the topping, whisk the cream, sugar and rosewater until it holds its shape. Spread on top of the cooled cake, sprinkle with the nuts and add the strawberries.