Ramdan Special – Pistachio and rosewater layer cake


Pistachio cake

  • 200 groasted unsalted shelled pistachios
  • 250 gbutter, softened
  • 1 1/2 cups(330g) caster (superfine) sugar
  • 2 tspfinely grated lemon rind
  • 4eggs
  • 1 cup(150g) plain (all-purpose) flour
  • 1/2 cup(75g) self-raising flour
  • 3/4 cup(200g) greek-style yoghurt

Rosewater butter cream

  • 250 gbutter, softened
  • 2 tsprosewater
  • 3 cups(480g) icing (confectioners’) sugar


Pistachio and rosewater layer cake

  1. Preheat oven to 170°C/340°F. Grease a deep 22cm (9-inch) round cake pan and line base and side with baking paper.
  2. Blend or process nuts until finely ground.
  3. Beat butter, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, yoghurt and 1 cup of the ground nuts. Spread mixture into pan.
  4. Bake cake about 1 hour 10 minutes. Stand in pan 5 minutes and turn, top-side up, onto a wire rack to cool
  5. Make rosewater buttercream. Beat butter and rosewater in a medium bowl with an electric mixer until as white as possible. Gradually beat in sifted icing sugar until smooth. Rosewater will vary in strength between brands. Start adding a small amount at a time and adjust to your taste. If using rosewater essence, start with 1 teaspoon.
  6. Split cooled cake in half. Place bottom layer, cut-side up, onto a serving plate and spread with one-third of the buttercream, top with remaining cake layer. Spread remaining buttercream all over cake. Sprinkle remaining ground nuts on top of cake.

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