Rose and pistachio cake with cardamom toffee sauce

Method

1. Heat the oven to 180°C fan/gas 4. Put the 150g butter and caster sugar in a large bowl and beat together with an electric mixer (or by hand with a wooden spoon) for about a minute until pale and creamy. Add the remaining cake ingredients and beat for 2 minutes until fluffy.
2. Transfer the cake batter to the prepared tin and bake for 20 minutes or until a skewer pushed into the centre comes out clean.
3. Meanwhile, to make the toffee sauce, heat the butter and muscovado sugar together in a pan over a medium heat until the sugar has melted, then add the cream and ground cardamom and bring to the boil. Let it bubble for a few seconds, then take the pan off the heat.
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4. Once the cake is done, let it cool for 5 minutes, then turn out, remove the lining paper and put on a large serving tray. Pour the hot sauce on top, sprinkle with the chopped pistachios and rose petals and serve.