Treacle tarts

SERVES 8 PREP AND COOK TIME 1 HOUR

4 eggs

1 cup (220g) caster sugar

1½ cups (225g) self-raising flour 1 teaspoon baking powder

2 teaspoons rose water

225g softened butter, cut into cubes

⅓ cup (80ml) milk

FILLING

600ml thickened cream

¼ cup (90g) honey

375g raspberries

⅓ cup (50g) pistachios, chopped finely extra honey, to serve

1 Preheat oven to 180°C (160°C fanforced). Grease and line 2 x 20cm round cake pans.

2 Combine all the cake ingredients in the bowl of a large electric mixer and beat on low speed until ingredients are combined. Scrape down the sides of the bowl then increase the speed to medium; beat for about 3 minutes or until the mixture is smooth and paler in colour. Spoon the mixture in even quantities into the prepared pans.

Bake for 20 minutes or until cooked when tested with a skewer that comes out clean.

3 Cool the cakes in the pan for 5 minutes before turning out onto a wire rack to cool completely.

4 FILLING Whip the cream and honey until firm peaks form. Reserve ¼ of the cream in a separate bowl. Using your hands, tear the raspberries in half and lightly fold through the remaining ¾ of the whipped cream mixture.

5 Split the cakes in half. Place one layer on a serving plate. Spread with one-third of the raspberry whipped cream mixture; sprinkle with one-third of the pistachios. Repeat twice, ending with a cake layer.

6 Decorate the top of the cake with the reserved whipped cream mixture, remaining raspberries and pistachios. Drizzle with the extra honey just before serving. Undecorated cake suitable to freeze. Not suitable to microwave.