Golden caramel, apple and pistachio cake

1.Preheat oven to180ºC. Lightly grease and line a 22cm cake pan.

2.In a food processor, pulse the pistachios to make fine crumbs.

3.In a small saucepan, stir 65g butter and ¼ cup sugar together until the sugar dissolves. Pour into cake pan.

4.Using a mandolin, finely slice the unpeeled apple into thin rounds. Remove any seeds and arrange evenly over the base of the pan.

5.In a bowl, using an electric mixer, beat remaining butter and sugar together until creamy. Beat in the eggs, one at a time. Fold in the pistachio meal and sifted combined flour and baking powder. Carefully spoon into pan. Bake for 55-60 minutes until cooked when tested.

6.Cool the cake in the pan for 5 minutes before turning out onto a serving plate. Brush the top with any caramel remaining in the base pan. Serve drizzled with sauce and sprinkle with praline.

7.To make the pistachio praline, line an oven tray with baking paper. In a small saucepan, stir the sugar and water on low until the sugar dissolves. Boil for 5 minutes, without stirring, until golden. Add the pistachios, swirling the pan to coat them. Pour onto a tray. Cool, then chop coarsely.

8.To make the caramel sauce, in a small saucepan, stir the cream, butter, sugar and cardamom together on low until the sugar dissolves. Bring to the boil. Reduce heat and simmer for 4-5 minutes until slightly thickened.