Cardamom, Rose and Pistachio Victoria Sponge (British × Persian)

Method

1. Take the butter and eggs out of the fridge an hour ahead. Preheat the oven to 180 °C (160 °C fan) for 15 min, butter two 2 × 15 cm round tins and line the bases with baking paper.

   Add in this stepButter, for greasing 5 g

   oven

2. Beat the butter, sugar, lemon zest and cardamom with an electric mixer for 4 min, until pale and fluffy. Beating them with the sugar spreads the zest and cardamom aroma all through the butter.

   Add in this stepButter, softened at room temperature 110 gCaster sugar 110 gLemon, finely grated zest only ½Ground green cardamom ½ tsp

3. Beat the eggs and add them a spoonful at a time, beating well after each addition. If it starts to curdle, add a spoonful of the flour.

   Add in this stepEggs, at room temperature 2

4. Sift in the flour, baking powder and salt and fold in with a spatula just until no dry flour shows, then fold in the milk so the batter drops easily from the spatula. Divide equally between the tins and level.

   Add in this stepPlain flour 110 gBaking powder 1 tspSalt 1 pinchMilk 1 tbsp

5. Bake in the middle of the oven for 18 min, until springy when pressed and a skewer comes out clean. Leave in the tins for 5 minutes, then turn out onto a rack to cool completely for 30 min.

   oven

6. Whisk the cold cream with the rosewater and icing sugar for 2 min, stopping at soft peaks. Rosewater strength varies a lot and too much tastes soapy, so add half first, taste, then add more.

   Add in this stepDouble (heavy) cream, cold 120 mlRosewater 1 tspIcing sugar (for the cream) 2 tbsp

7. Spread the raspberry jam over the bottom sponge, top with the rose cream and sandwich with the other sponge. Dust the top with icing sugar and scatter the chopped pistachios around the edge.

   Add in this stepRaspberry jam 3 tbspIcing sugar, for dusting 1 tspUnsalted pistachios, roughly chopped 20 g