For the pistachio milk mixture
For the cake batter
Preheat the oven to 180°C, gas mark 4.
Grease and line a 20cm square pan.
For the pistachio milk mixture, soak the nuts in the almond milk overnight.
Make the cake by sifting the flour, sugar and baking powder into a bowl. Make a well in the centre and add the oil, vanilla, food colouring, almond milk and toasted and chopped pistachios. Don’t overmix the batter.
Pour into the prepared tin and bake in the preheated oven for 18-20 minutes or until a skewer inserted into the middle comes out clean.
Cool in the pan for five minutes, before flipping onto a rack to cool slightly.
To make the milk mixture, blitz the pistachio and almond mix in a blender with 500ml of water until smooth, then place in a saucepan with the sugar, cardamom and food colouring, and heat gently. Strain, then allow to cool.
Use a fork to poke the cake all over. Pour ¾ of the pistachio milk over the cake and place in the fridge to chill completely – for at least 1 hour – along with the reserved milk mixture.
Whip the cream and spread over the cake. Cut into slices and serve in a deep plate.
Pour a pool of the reserved milk on the bottom of the plate. Decorate the top of the cake with rosebuds and extra pistachios.