When I bake this cake, the kitchen fills with the warming smell of cardamom. I serve it on its own or with Greek yogurt that I have mixed with icing sugar and rosewater to make it even more aromatic.
Set aside 2 tbsp of the orange juice and a little of the zest, then place the rest in a small saucepan with the dates and heat for 3 minutes. Remove from the heat and allow to cool.
Using an electric whisk, beat the butter and light muscovado sugar together in a bowl for 3 minutes until pale and creamy. Beat in the eggs one at a time, adding 1 tbsp of the flour to stop it from curdling. Fold in the remaining flour, the baking powder, cardamom seeds, ground almonds, pistachios and a pinch of salt.
Stir in the cooled dates and juice mixture, then spoon the mixture into the prepared tin. Level the surface and decoratively lay the orange slices on the surface of the cake mixture.
When the cake has cooled completely, mix the reserved orange juice and zest and the icing sugar together to make an icing. Drizzle over the cake and serve.
© 2019 All rights reserved. Published by Bonnier Books UK.