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Pistachio & Rose Cake

Pistachio & Rose Cake

A pretty and delicious Pistachio & Rose Cake recipe taken from A Zest For Life cookbook.






Pistachio & Rose Cake

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

Instructions

1

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.

2

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.

3

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.

4

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.

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