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
- 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.
- 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.
- 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.
- 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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© DONNA HAY GROUP
