Chocolate love cake with Turkish delight jelly

Jelly

• unsalted butter, for greasing
• 4 gold strength gelatine leaves
• 220 g water, plus extra chilled water for soaking gelatine
• 300 g caster sugar
• ½ lemon, juice only
• 1 pinch salt
• 1 tsp rose water
• 4 drops natural red food colouring (optional)

Cake

• 130 g unsalted butter, cut into pieces (2 cm), plus extra for greasing
• 1 whole nutmeg
• 80 g pistachios
• 100 g dark chocolate
• 400 g raw almonds
• 1 sprig fresh rosemary, leaves only
• 180 g brown sugar
• 1 pinch salt
• 2 eggs
• 250 g natural yoghurt, plus extra to serve
• 20 g icing sugar
• 20 g cornflour