For the Roasted Pistachios, line a tray with baking paper. Spread pistachios onto tray and roast in the oven until slightly browned, about 5-7 minutes. Remove from oven and set aside to cool.
Once cooled, grind half of the pistachios in a mortar and pestle to a fine crumb and set aside for the pistachio cake. Reserve other half on tray in preparation for the praline.
To make the Pistachio Cake, grease with oil spray and flour, 4 x 10cm bundt tins and set aside on a baking tray.
Cream butter, sugar and lemon zest in an electric mixer until light and fluffy. Beat in eggs, one at a time. Add flours, yoghurt and ground pistachios and mix to combine. Pour mix evenly into bundt tins and bake until golden, about 25-28 minutes.
Remove from oven and set aside (in tins) on a wire rack to cool. Once cooled, turn cakes out of tins onto wire racks, flat side down, and set aside on bench in preparation for icing.
For the Rosewater Sorbet, place gelatin and lime juice in a small bowl and set aside to soften. Meanwhile, bring sugar, glucose, honey and 375ml of water to the boil in a small saucepan over medium heat, stirring gently until sugar has dissolved. Reduce heat and simmer for 5 minutes.
Remove saucepan from heat and add gelatine mixture, rosewater and lime zest. Stir until gelatine has dissolved then add food colouring gradually in drops until a rose-pink colour is achieved. Strain mixture into a bowl and stir over an ice bath to cool down. Once cooled, transfer mixture to ice cream machine and churn according to manufacturer’s instructions.
For the Raspberry Rosewater Coulis, place all ingredients with 35ml of water into a saucepan and simmer over medium heat until sugar is dissolved and syrup has thickened, about 3-4 minutes. Use a stick blender to blend to a smooth puree. Strain mixture into a bowl and set aside in fridge.
For the White Chocolate Ganache, bring 250ml water in a medium saucepan to a simmer over low heat. Place chocolate and cream in a heatproof bowl on top of the saucepan and stir until melted and combined. Add two drops of white icing colour and stir through. Remove from heat and spoon enough ganache over pistachio cakes to create drips down the sides of the cake. Set aside on bench.
For the Pistachio Praline, place sugar and 2 tablespoons of water in saucepan over low heat, stirring gently until sugar has dissolved. Increase to high heat and boil, without stirring, until syrup turns golden. Remove from heat and pour syrup over pistachios. Set aside on bench to cool completely. Once cooled, break into shards and process in a food processor to a fine crumb. Transfer to a bowl and set aside.
For the Cardamom Jelly, place gelatine into a bowl of cold water and set aside to soften.
Meanwhile, bring 500ml of water to the boil in a medium saucepan over medium heat. Once boiling, add cardamom pods and boil for 10 minutes. Strain cardamom water into a bowl. Measure out 250ml hot cardamom water into a bowl. Squeeze out gelatine to remove excess moisture and add to hot cardamom water along with the sugar and stir until dissolved.
Gradually add drops of green colouring until desired colour is achieved. Pour mixture into a 12 x 17cm rectangle take away container and place into the fridge to set.
Once set, remove jelly from fridge and cut into 2x2cm squares. Set aside in fridge.
To assemble, smear some rosewater raspberry coulis along one side of the plate, place pistachio cake at one end of coulis and scatter cardamom squares and flowers along the coulis. Spoon some praline crumb onto the other side of the plate and top with a quenelle of rosewater sorbet.