Orange Cardamom & Pistachio Layer Cake

Preheat oven to 170C (fan forced). Grease and line three 20cm round cake tins. Pulse pistachios in a food processor until mostly processed with no large chunks remaining, add corn flour and process until finely ground. Set aside.

In a medium bowl, whisk together flour, baking powder, salt, cardamom and orange zest. Set aside.

In the bowl of a mixer fitted with the paddle attachment, cream butter, sugar, Vanilla Bean Paste and Almond Extract until light and fluffy. Beat in eggs one at a time, scraping the bowl down in between additions.

Add half of flour mixture to butter mixture. Start mixer on low and pour in half of the milk and mix until just combined. Repeat with the remaining flour and milk. Do not over mix.

Gently fold through ground pistachios until just combined. Divide batter between prepared cake pans. Bake for 30 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes before turning out onto a wire rack to cool completely. Once cool, level the cake with a serrated knife or cake leveler. Reserve the off cuts.

In a heavy based medium saucepan over a medium heat, whisk together flour, milk, and sugar. Stir frequently until thick and starts to boil. Simmer for 1 minute, then remove from heat. Whisk in Vanilla Bean Paste, cardamom and salt. Pour into shallow bowl and place cling wrap onto the surface of the pudding to keep a skin from forming, allow to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy, approx. 5 minutes. With the mixer on medium speed, add cooled pudding a tablespoon at a time, continue until all pudding has been added and buttercream is light and fluffy.

Place ¼ cup of buttercream in a small bowl and set aside. Remove another 1 ¼ cups of buttercream and colour with Hot Pink Food Colour. Set aside. The remaining buttercream will be used to fill and coat the cake.

Crumble cake offcuts into a medium bowl and add reserved ¼ cup white buttercream, stirring until combined. Roll into 6 balls, then roll in Glamour & Sparkle sprinkles. Place in fridge to firm up.

Top first layer of the cake with a 1cm layer of buttercream. Smooth with a spatula before adding second cake layer. Repeat, then add third cake layer. Add an even crumb coat of plain buttercream to the top and sides of the cake then chill for 30 minutes or until buttercream is firm to the touch.

Roughly ice the outside of the cake with remaining white buttercream. Using 1 cup of the pink coloured buttercream, swirl over cake. Add a little more Rose Food Colouring to the last ¼ cup remaining pink buttercream to create a darker hue, swirl over cake. Top with sprinkle cake balls.