METHOD

1. Preheat the oven to 160°C (325°F). Line 2 x 20cm (8 inch) round cake tins with non-stick baking paper.
2. Place the eggs and sugar in the bowl of an electric mixer and whisk on high speed for 8 minutes or until pale and thick. Add the rosewater and mix to combine. Sift in the flour and baking powder and gently fold to combine. Sift in the almond meal, ground pistachios and matcha (if using) and gently fold to combine. Add the butter and fold until just combined.
3. Pour the mixture into the prepared tins and bake for 35 minutes or until golden and just firm to touch. Allow to cool in the tins for 10 minutes, then invert onto a wire rack to cool completely.
4. To make the rosewater cream, whisk the mascarpone, cream, icing sugar, vanilla and extra rosewater until soft peaks form. 
5. To assemble, slice the cakes in half horizontally and place 1 layer on a cake stand or serving plate. Top with one-third of the rosewater cream and one-third of the sliced strawberries. Repeat with the remaining cake, rosewater cream and sliced strawberries, finishing with a cake layer. 
6. To serve, dust with extra icing sugar and top with the extra whole strawberries, strawberry leaves and edible flowers. Serves 10–12

Cook’s note:
+ To make enough ground pistachios for this recipe, place 1 cup (140g) whole unsalted pistachios in a small food processor and pulse until finely chopped.

This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+

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