Step 1

In a bowl or using a stand mixer, mix the cream, the butter and sugar together until smooth.

Step 2

Add the eggs one at a time, beating until combined and continue to mix until all the egg is incorporated. Don’t worry if the mixture splits.

Step 3

Fold in the pistachios (already blizted to a fine texture), ground almonds and polenta along with the natural yoghurt. Zest the lime into the mixture and add the baking powder and bicarbonate of soda. Stir the mixture until smooth and all the ingredients
have been incorporated.

Step 4

Pour the mixture into one 8 inch spring form cake tin lined with greaseproof paper and bake at 180 degrees Celsius for 35-40 minutes or until a skewer comes out clean. Leave to cool completely.

Step 5

For the icing, put the icing sugar into a bowl, add 1 teaspoon of rosewater and mix to a paste. Loosen with a squeeze of lemon juice until a runny pouring consistency is achieved. At this point you can add a drop of pink food colouring if you wish. When the cake is completely cool, pour the icing over and smooth across with a palette knife. The icing should drip down the sides.

Decorate whilst the icing is still wet with chopped pistachios and your homemade crystallised fresh rose petals.