• To begin with, preheat your oven to 180°C (350°F). Line one 9 inch or bigger bundt pan (the bigger your tin, the less time it'll take to bake your pistachio cake).

To make the cake

• Add dry ingredients like maida/all purpose flour, granulated sugar, pinch of salt and baking powder to a bowl and mix.
• Next, add the pistachios to a food processor and blitz until it forms medium to fine crumbs.
• Add the rest of the ingredients into the blender like avocados and the milk, oil, lemon juice, zest and vanilla extract to a food processor and blitz until combined.
• Now combine the blended wet  ingredients in your mixing bowl of dry ingredients to form a very thick cake batter.
• There is no need to add more liquid as there's already so much natural moisture and oils in the avocado and pistachios.
• As the batter is quite thick, slowly pour the mixture into bundt pan.
• Bake the cake for approximately 60-70 minutes OR until a skewer  inserted into the middle comes out clean.
• Allow the cake to rest in the pan for at least 10 minutes. Remove it from the tin and allow it to cool on a wire rack. The cake might deflate which is fine.
• Like all cakes packed with fruit or nuts this pistachio cake takes time to bake. The final cake will be brown on the outside but green inside!

To make the icing

• Add all listed ingredients to make icing to a bowl and mix until combined.
• When the cake has fully cooled, spoon the icing on top of the cake. Sprinkle with pistachios and crushed dry rose petals.
• Please note - Add more powdered sugar for a firmer frosting or more lemon juice for a runnier frosting