Preheat the oven to 160˚c Fan/180˚c/Gas Mark 4.
Add the cardamon pods to a pestle and mortar and give them a bash to split the green husks. Shake out the seeds and discard the husks. Grind the pods using the pestle and mortar (or alternatively the end of a rolling pin in a mug!)
Using a hand mixer or food mixer, cream together the butter, sugar and cardamon. Beat well until light and fluffy.
Add 3–4 tablespoons of flour to the mixture, then add the eggs. Adding the flour like this prevents the mixture from curdling. If it does, just keep adding flour a little at a time, beating the mixture to ensure it is evenly distributed.
Divide the mixture between 23cm (8") round cake tins.
Bake in the oven for 25–30 minutes, until firm to the touch.
Cool on a wire rack.
Once fully cooled whip the cream, rose essence and icing sugar until thick. You can get rose essence from Waitrose and Lakeland. Using the essence as opposed to rose water means you will only need a few drops which gives the full flavour without affecting the consistency.
Spread the jam on the base of one cake and the cream on the other and sandwich together.
There is a bit of trick to getting the lovely cream bulge when sandwiching cakes - when spreading the filling don't take it right to the edges. Leave one centimetre of cake showing. The weight of the top layer will push out the filling putting it in just the right spot for you.
Mix the icing sugar and make into a viscous mix about the consistency of custard. Pour this over the top of the cake and allow to spread.
Sprinkle the top with the white chocolate curls - see now I remember what the peeler was for. I made the chocolate curls myself just peeling them off the bar of white chocolate.