Ground nuts keep this stunner, which uses unrefined brown sugar and spelt flour, moist and fresh for days
Heat the oven to 180C /350F/gas 4, and grease and line a 20cm cake tin.In a food processor, pulse 200g of the pistachios to a fine flour . Meanwhile, crush the cardamon pods in a mortar, remove the outer kernels and finely grind the seeds.
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