Method

• 1.
  Preheat oven to 170°C. Grease the base and sides of a 23cm x 33cm cake pan and line with baking paper.
• 2.
  For the sponge, place eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk for 8-10 minutes until thick and tripled in volume. Triple-sieve the flour and baking powder into a large bowl. Stir in pistachio meal and 1 tsp sea salt. Using a large metal spoon, lightly fold the pistachio mixture into the egg mixture in 3 batches. Drizzle melted butter around the inner edge of the bowl and fold to combine.
• 3.
  Pour into prepared pan and bake for 1 hour or until golden brown and cake springs back when lightly pressed. Transfer to a wire rack and cool completely in pan. Use a large serrated knife to halve cake horizontally. Set aside until ready to use.
• 4.
  Meanwhile, for the rose-lime syrup, place sugar, moscato and lime juice in a small saucepan over medium-high heat and stir to dissolve sugar. Bring to the boil and cook for 1-2 minutes until slightly reduced. Cool, stir in rosewater to taste.
• 5.
  For the raspberry sherbet, place icing sugar, citric acid and freeze-dried raspberries in a small, dry bowl. Mix well to combine and set aside.
• 6.
  Place fresh raspberries and rosewater in a small bowl with extra 2 tsp brown sugar and crush. Set aside.
• 7.
  Whisk creme fraiche and brown sugar in a separate bowl to firm peaks, then fold through raspberry mixture to create a ripple effect.
• 8.
  To assemble, place one half of the cake on a serving platter. Brush generously with rose-lime syrup and spread with half the raspberry-creme fraiche mixture. Place remaining cake on top, brush with syrup and spread with remaining raspberry creme fraiche mixture. Scatter over extra raspberries, Turkish delight, slivered pistachios, dried rose petals and raspberry sherbet on top, and drizzle over remaining rose syrup.