Pistachio and rosewater layer cake

1.Preheat oven to 170°C/340°F. Grease a deep 22cm (9-inch) round cake pan and line base and side with baking paper.

2.Blend or process nuts until finely ground.

3.Beat butter, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, yoghurt and 1 cup of the ground nuts. Spread mixture into pan.

4.Bake cake about 1 hour 10 minutes. Stand in pan 5 minutes and turn, top-side up, onto a wire rack to cool

5.Make rosewater buttercream. Beat butter and rosewater in a medium bowl with an electric mixer until as white as possible. Gradually beat in sifted icing sugar until smooth. Rosewater will vary in strength between brands. Start adding a small amount at a time and adjust to your taste. If using rosewater essence, start with 1 teaspoon.

6.Split cooled cake in half. Place bottom layer, cut-side up, onto a serving plate and spread with one-third of the buttercream, top with remaining cake layer. Spread remaining buttercream all over cake. Sprinkle remaining ground nuts on top of cake.