Prep time 240 minutes
Cook time 60 minutes
Yield: Serves or Makes 8
In stand mixer fitted with a whisk attachment, cream butter, sugar and zest.
Add eggs, 1 at a time, adding 2- 3 Tblspns of flour, in between as it will appear curdled.
Add pistachios, flour as baking powder then orange juice and milk.
Pour into 3 x 18cm cake tins, bake at 160C for 40min.
Remove from oven.
Pour orange syrup over the sponges, allow to cool in the pan for 10 min, before turning out. Allow to cool.
Slice the width of the cakes in half. You will have 6 cake layers.
Bring to a boil and set aside.
Pour over the cakes as soon as the come out of the oven.
Crush the cardamom seeds with 1 Tablespoon fo sugar, set aside.
In a saucepan, off the heat, whisk together the milk, ground cardamom, cream, sugar and cornflour until well combined and without any lumps.
Set the saucepan over medium-high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
Refrigerate for 90min, to thicken.
Place the melted white chocolate in a bowl
In a saucepan heat the cream and orange zest to simmer.
Pour over melted chocolate. Mix to a Ganache. Set aside to thicken.
Divide Cardamom Mehabalya equally into 6 parts.
Using an adjustable cake ring. Sandwich the cake sponges with Cardamom Mehabalya.
Allow the mehabalya has set in the cake around 2hrs in the fridge.
Spread the ganache
over the cake to decorate.
Decorate with ground pistachios.