Cardamon and Rosewater Pistachio Bundt Cake

Ingredients

• 125 grams butter at room temperature (unsalted preferably)
• ⅔ cup caster sugar
• 1 teaspoon vanilla bean essence
• 2 large eggs at room temperature
• 2 cups flour (level off with finger)
• 1 generous tablespoon baking powder
• 1 level teaspoon ground cardamon
• A pinch of salt
• ½ cup milk
• 2 tablespoons rosewater (available at Asian and Middle Eastern grocers)
• 125 grams butter at room temperature
• 3 tablespoons honey (I like Blue Gum honey)
• 4 tablespoon boiling water
• 100 grams unshelled roasted pistachios
• 50 grams food quality dried rosebuds (optional)

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