Ingredients
1. Sieved cake flour (1 1/2c)
2. butter or margarine (2tbsp)
3. grated orange peel (1tsp)
4. grated lemon peel (1tsp)
5. poppy seeds (2tbsp)
6. coarsely chopped roasted pistachios (3/4c)
7. baking powder (1tsp)
8. sugar (1 1/4c)
9. eggs (3large)
10. vanilla (1tsp)
11. milk (1/2c)
12. ground cardamom (1/2tsp)
13. sesame custard seeds (recipe follows)
14. cream frosting (recipe follows)

Method of preparation:-
1. Take 2 round cake pans of 9-inch, butter and flour them. Cut and line the waxed paper on bottoms, butter the paper and then line with flour.

2. Take a small bowl, mix 1 ½ cup of cake flour, ½ cup of chopped pistachios, cardamom, orange peel, lemon peel, poppy seeds, baking powder, ¼ cup of sugar in it.

3. Take a small microwave-safe bowl, place it in oven and melt 2 tablespoon of butter in it for about ½ to 1 minute on high power. Then add vanilla and milk in it.

4. Take a deep bowl, beat eggs and 1 cup of sugar in it with a mixer on high speed for 4 to 5 minutes until it becomes thick. Then add flour and milk mixture in it. Now pour the batter equally in greased pans.

5. Place the pans in oven on center rack and bake the cake layers at 325 degrees F for about 20 to 25 minutes until the edges get brown and pull from the sides of the pans.

6. Take out the pans from oven and place them on wire rack to cool for about 10 minutes and then invert it from pans to the rack and remove the waxed paper. When the layers of cake get cool, take a plate and place layer with bottom side up in it.

7. Place 2 cups of cream frosting on cake and spread it. Then place the rest of the cake layer with bottom side down on frosting. Spread the rest of the frosting on the top of the cake and the sides of cake.

8. Cover the cake and place it in refrigerator to chill for about 2 hours to 1 day. Now remove the cover and then dust the rest of ¼ cup of pistachios over it. On each serving plate, put 3 to 4 tablespoon of sesame custard sauce. Cut the cake and place it in sauce on plates.

Number of servings – 12 to 16