A persian love #cake

1 cup 250ml yogurt
1 teaspoon baking powder
6 eggs
1 cup 220g caster sugar
1 1/4 cups 150g ground almonds
1 cup plain flour 150g or semolina
6 cardamom pods
2 tbsp rosewater
6 tbsp chopped pistachios
pinch of saffron strands
100ml almond milk (or whole milk)
zest from a lemon or orange
Pre heat oven to 180c 350f
peel the cardamon pods open and remove seeds, crush with a pestle and mortar.
in a cup add the saffron strands to the milk and warm in the microwave.
in another bowl beat the eggs and sugar until thick and creamy then fold in the yogurt
fold in the ground almonds, semolina and flour and baking powder. then add the ground cardamom, orange or lemon zest and chopped pistachios, add the rosewater to the milk and saffron mixture and stir into the cake batter and pour into a deep lined tin (22cm 9 inch)
bake for about 45 minutes.
while it is cooking make a syrup
juice of 1 orange or lemon
zest of 1 orange or lemon
1/2 cup 125ml water
1/2 cup 125g caster sugar
2 tbsp rosewater
add all ingredients into a pan and simmer until thickened. (approx 5 minutes)
brush onto warm cake.
decorate the cake with chopped pistachios and rose petals.