Method

• 1.
  Preheat oven to 185°C/165°C fan-forced. Grease 2 x 20cm round cake pans and line with baking paper.
• 2.
  Whiz pistachios in a food processor until a fine crumb. Grind cardamom seeds using a mortar and pestle until a fine powder.
• 3.
  Place the butter, sugar, vanilla seeds, cardamom and a pinch of fine salt in a stand mixer fitted with the paddle attachment. Mix on high speed for 5 minutes, scraping down side of bowl several times. With the motor on low, gradually add the eggs and mix until well combined.
• 4.
  Add ground pistachio and mix on medium speed for 1 minute or until combined. Add semolina and continue to mix on medium speed for 1 minute or until combined. Divide between prepared pans and level tops with a spatula. Bake for 35-40 minutes until light golden and a skewer inserted in the centre comes out clean. Cool in pans on a wire rack for 10 minutes, then turn out cakes onto a lined wire rack and stand until room temperature.
• 5.
  Meanwhile, make the ganache. Place all ingredients in a large glass bowl. Microwave on high for 1 minute and stir. Repeat until smooth and combined. Place in the fridge until chilled and very thick. When ready to assemble, transfer to a stand mixer fitted with the whisk attachment and beat until mixture turns from a cream colour to white (do not overmix, or it will be too hard to spread).
• 6.
  Place one cooled cake on a serving plate. Spread with half of the whipped ganache. Top with remaining cake and spread over remaining ganache. Sprinkle with extra chopped pistachio.