Preheat your oven to 180 degrees C (160 degrees C fan-forced). Grease the bases of 8 holes from two Texas muffin tins and line with baking paper.

In a food processor, whiz the pistachios and reserved cardamom seeds until finely ground.

In a large bowl, mix the pistachio mixture with semolina, almond meal, baking powder, and nutmeg.

In another bowl, beat together the softened butter, brown sugar, orange zest, and vanilla until smooth.

Gradually add the eggs and orange juice, mixing well.

Fold in the pistachio mixture until everything is beautifully combined.

Divide the batter evenly among the prepared muffin tins, smoothing the surfaces for that perfect finish.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted comes out clean.

While the cakes cool, prepare the syrup by boiling lemon juice, rosewater, and caster sugar together for about 10 minutes.

Once the cakes are cool, drizzle them generously with the syrup before chilling.

For a delightful finish, pipe together the Greek yoghurt and crème fraîche, creating little sandwiches with the cakes and the creamy mixture.

Garnish with chopped pistachios and, if desired, sprinkle those lovely edible rose petals.