Pis­ta­chio and rose­wa­ter layer cake

Australian Women’s Weekly NZ - - Contents -


Add rose­wa­ter a lit­tle at a time, be­cause dif­fer­ent brands vary in strength. Cake is best made on day of serv­ing.

200g roasted un­salted pis­ta­chios 250g but­ter, soft­ened 1½ cups (330g) caster sugar 2 tea­spoons finely grated lemon rind 4 eggs 1 cup (150g) plain flour ½ cup (75g) self-rais­ing flour ¾ cup (200g) Greek-style yo­ghurt 150g Turk­ish de­light, chopped coarsely, op­tional


250g but­ter, soft­ened 2 tea­spoons rose­wa­ter 3 cups (480g) ic­ing sugar 1 ta­ble­spoon milk, ap­prox­i­mately

1 Pre­heat oven to 170°C (150°C fan-forced). Grease a deep 22cm round cake pan; line base and side with three lay­ers of bak­ing paper, ex­tend­ing pa­pers 5cm above edge. 2 Blend or process 1 cup of the pis­ta­chios un­til finely ground. Coarsely chop the re­main­ing pis­ta­chios. 3 Beat but­ter, sugar and rind in a medium bowl with an elec­tric mixer un­til light and creamy. Beat in eggs, one at a time. Stir in sifted flours, yo­ghurt and ground pis­ta­chios. Spread mix­ture into pan. 4 Bake cake for 1¼ hours or un­til a skewer in­serted in the cen­tre comes out clean. Cover with foil if over­brown­ing. Leave cake in pan for 5 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool. 5 ROSE­WA­TER BUT­TER CREAM 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. Add enough of the milk to make the but­ter cream a spread­able con­sis­tency. 6 Split cake in half. Place base cake layer, cut-side up, onto a cake plate. Spread with one-third of the but­ter cream; top with re­main­ing cake layer. Spread re­main­ing but­ter cream over top and side of cake. Dec­o­rate top of cake with Turk­ish de­light and chopped pis­ta­chios, if de­sired.

Suit­able to freeze. Not suit­able to mi­crowave.

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