Pistachio & Rose Cake
Rated 5.0 stars by 1 users
Category
Baking, Cakes
Cuisine
British
Author:
Emily Davenport
Servings
12 servings
Prep Time
10 minutes
Calories
236
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
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.
Nutrition
Calories 236, Fat 17.4 grams, Saturated Fat 5.1 grams