1/2 tsp ground cardamom or the seeds of 3 cardamom pods
150g butter, chopped
1 1/2 cups SR flour
1 1/4 cups caster sugar
1/2 cup plain yoghurt
zest of 1 lime
Process pistachios and cardamom in a food processor until just chopped. Add butter, flour and 3/4 cups sugar and process until crumbly (can be done by hand with a wooden spoon). Add the combined eggs and yoghurt and mix well. Pour into greased 20cm round cake tin (make sure the top of the cake is flattened). Bake 45-50 min at 180C.
To make syrup: heat water and remaining 1/2 cup sugar over low heat until dissolved. Bring to boil, add lime zest and boil gently 5 min.
Once cake is cool, poke some holes in the cake with a skewer and slowly pour strained syrup over cake.