Preheat your oven to 175 degrees C. Grease and line an 8 inch baking tin with greaseproof paper.

Using a pestle and mortar, crush the cardamom pods until the shells split. Remove the husks and then grind the seeds that are left behind until they begin to release their wonderful floral fragrance.

Using either a stand mixer or an electric whisk, beat together the butter and sugar until they are light and fluffy.

Add the eggs one by one, accompanying each with a hefty spoonful of flour to stop the mixture curdling.

Tip in the rest of the flour, ground almonds, yoghurt, lemon juice, zest and rosewater and mix again until thoroughly combined.

Lastly stir in the chopped pistachios and scrape into your prepared tin. Bake for 40-45 minutes in the centre of the oven or until a poked-in skewer comes out clean (I tend to check it after about 35 minutes and then pop a piece of tin foil over the top if it looks like it is browning too quickly.

As soon as you have removed the cake from the oven, place the ingredients for the drizzle in a small pan and set over a medium heat. Bring to a simmer and stir until all the sugar has dissolved.

Carefully tip the still warm cake out onto a wire rack and peel off the greaseproof paper (the top is now essentially the bottom, giving you a lovely flat surface to ice). Poke lots of little holes all over the cake with a cocktail stick then slowly pour over the drizzle.

Once the cake is completely cold, prepare the icing. Sieve the icing sugar into a large bowl and then stir in the lemon juice. Keep adding drops of cold water, a few at a time, until you have a thick icing. Tip it into the middle of the cake, then gently encourage it out towards the sides using the back of a spoon.

Sprinkle over the chopped pistachios and dried rose petals.