Raspberry, Rose and Pistachio Cake Recipe

These three flavours work so wonderfully together; you can see exactly why they inspire so many Middle Eastern desserts. Rose has got a bad rep here in England however with the stale ‘old-lady perfume’ being its most famous associated image. This is here to change that! By using only the slightest hint, you get just the very top notes of sweet florals and this mixed with the sharpness of raspberries and creamy crunch of pistachios makes for a delicious cake. The double cream ‘icing’ marries well with the sponge as the lemon and wine create the perfect balance. As it is fresh cream, this is best eaten straight after making and must be stored in the fridge if not- although the need for storing it is yet to be needed in our house!

Serves 8

Ingredients:

225g unsalted butter

225g caster sugar

3 large eggs

225g self-raising flour

90g pistachios

2 tbsp rose syrup

pink food colour (optional)

zest of 1 lemon

juice of ½ lemon

punnet of raspberries

double cream, 600ml

dry white wine

lemon zest and juice of 1 lemon

2 tbsp caster sugar

rose petals, to decorate

 

Method:

1.   Whip butter and sugar together until really fluffy. Slowly add the eggs one at a time.

2.   Add the lemon zest, juice, rose syrup and colouring if using. Fold through the flour and then the chopped pistachios.

3.   Bake for 25 minutes at 180c.

4.   Dissolve the caster sugar and lemon zest into the wine and lemon juice. Add the cream and whip to soft peaks.

5.   Squidge the raspberries a little bit and add to half of the cream. Use this to sandwich the cakes together when they’re cool.

6.   Spread the rest of the cream over the top of the cake. Decorate the top with the rose petals and raspberries.