pistachio and rosewater cakes

  • 1 cup (130g) pistachio meal (ground pistachios)+
  • 1⅔ cups (215g) pure icing (confectioner’s) sugar, sifted
  • ¾ cup (105g) plain (all-purpose) flour, sifted
  • ½ teaspoon baking powder, sifted
  • 5 eggwhites
  • 125g unsalted butter, melted
  • 1 teaspoon rosewater
  • rose petals and slivered pistachios, to serve

vanilla and rosewater syrup

  • 1 cup (220g) caster (superfine) sugar
  • ½ cup (125ml) water
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon rosewater
  1. Preheat oven to 160°C (325°F). Place the pistachio meal, sugar, flour, baking powder, eggwhites, butter and rosewater in a large bowl and whisk to combine.
  2. Spoon the mixture into 3 x 10cm lined springform cake tins, or 12 x ½-cup-capacity (125ml) lightly greased cupcake tins. Bake for 40–45 minutes or until cooked when tested with a skewer. Set aside to cool for 10 minutes. Remove from the tins and place on a wire rack to cool completely.
  3. While the cakes are cooling, make the vanilla and rosewater syrup. Place the sugar, water, vanilla and rosewater in a small saucepan over medium to high heat. Bring to the boil. Cook for 8–10 minutes or until thickened. Set aside to cool.
  4. Place the cakes on a serving plate. Drizzle with syrup and top with rose petals and pistachios to serve. Serves 12.

+ To make pistachio meal, place raw pistachios in a food processor and pulse until finely chopped. You can also you almond meal (ground almonds) instead of ground pistachios. 

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