Ingredients
Frosting
Method
1.Heat the oven to 160°C. Oil a 20cm cake tin and line the base with baking paper.
2.Beat the oil and sugar together until well combined. Add the yoghurt, orange blossom water, vanilla and orange zest, beating until incorporated. Set aside.
3.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, then stirring between each addition until smooth. Be careful not to overbeat.
4.Pour into the prepared tin and bake for about 55 minutes or until a skewer inserted into the centre comes out clean. If the top starts to brown too much before the cake is cooked, loosely cover with foil. Let the cake stand in the tin for 5 minutes, then turn out onto a wire rack to cool.
5.Meanwhile, beat together all the icing ingredients until smooth and creamy. Chill in the fridge until 10 minutes before using.
6.When the cake is completely cold, smooth the icing over the top and side, then sprinkle with the crushed pistachio nuts.
