This is the perfect afternoon tea cake.
Beat the oil and sugar together until well combined. Add the yoghurt, orange blossom water, vanilla and orange zest and beat until incorporated. Set aside.
In a separate bowl, whisk together the ground pistachio nuts, the flours, baking powder, ground cardamom and salt. Gradually add the yoghurt mixture to the flour mixture, alternating with the milk and stirring between each addition until smooth. Be careful not to overbeat.
Pour into the prepared tin and
Meanwhile, beat together all the icing ingredients until smooth and creamy. Chill until needed but remove from the fridge 10 minutes before using. When the cake is completely cold, smooth the icing over the top and side and sprinkle with the crushed pistachio nuts.
© 2015 All rights reserved. Published by Murdoch Books.