Pistachio cake with rosewater frosting

pistachio cake with rosewater frosting


Pistachio cake
Rosewater frosting


1.Have butter and eggs at room temperature.
2.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and sides with baking paper, extending paper 5cm above edges.
3.Blend or process nuts until finely ground.
4.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, nuts and yoghurt, in two batches.
5.Spread mixture into pan. Bake about 30 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
6.To make rosewater frosting, have butter at room temperature. Beat butter in small bowl with electric mixer until as white as possible. Gradually beat in sifted icing sugar then rosewater. Tint with colouring.
7.Place cake on serving plate. Spread frosting over top of cake; sprinkle with organic rose petals.

Make sure the rose petals are chemical-free. Organic petals can be found at specialist cake decorating shops and some delicatessens. If fresh organic rose petals are unavailable, sprinkle cake with chopped rosewater-flavoured turkish delight. Rosewater will vary in strength between brands. Start with a small amount and adjust to taste. If using rosewater essence, start with 1 teaspoon.


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