Join our mailing list
Sign up for 10% off your first order.
Pistachio & Rose Cake
Emily Davenport
12 servings
10 minutes
236
British
Baking, Cakes
A pretty and delicious Pistachio & Rose Cake recipe taken from A Zest For Life Cookbook.
Ingredients
- Ground almonds 200g (7oz)
- Light muscovado sugar 150g (5oz)
- Salt pinch
- Unsalted butter 75g (3oz) plus a little extra for greasing
- Egg 1
- Greek yogurt 125g (4½oz)
- Ground cinnamon ½ tsp
- Freshly grated nutmeg ½ tsp
- Freshly ground cardamom ½ tsp (from 6 green cardamom pods, crushed)
- Rosewater 1 tsp
- Chopped pistachio nuts 2 tbsp
- Edible fresh or crystallised rose petals 2 tbsp
- Find this recipe in the A Zest For Life Cookbook
Directions
Preheat the oven to 180°C/160°fan/Gas 4. Butter a 20cm (8in) loose-based sandwich tin and line the base with baking paper.
Mix the almonds, sugar and salt in a large bowl. Rub in the butter to a sandy consistency. Press half the mixture into the tin, like a cheesecake base.
Add the egg, yogurt, spices and rosewater to the remaining crumb mixture and beat well. Pour over the base, sprinkle pistachios around the edge, and bake for 20 minutes until just set.
Leave in the tin to cool completely. Remove from the tin and place on a serving plate. Sprinkle the rose petals over the cake. Slice and serve with Greek yogurt.