SWEET HEAVEN

A rose is a rose

CUPCAKES

Preheat the oven to 350°F. Line a 12 cup muffin tin with cases. Sift 20g of selfraising flour and a teaspoon of baking powder together in a large bowl. In a separate large bowl, cream 120g of butter and 160g sugar, until it’s light and fluffy. Add two large eggs, one at a time, beating well after each addition.

Stir in a teaspoon of rose water. Fold in half the sifted flour, then two tablespoons of milk and the rest of the flour, gently folding well to combine after each addition. Gently fold in 50g of roasted pistachios. Spoon the mixture into the cupcake cases and bake for 20 minutes. Remove the cupcakes from the oven and place them on wire racks to cool completely.

In the bowl, cream 120g of softened butter and gradually add 200g of icing sugar, and stir until it’s smooth and creamy. Add a teaspoon of rose water and two tablespoons of milk. Pipe the buttercream onto the cupcakes, and garnish with candied rose petals and toasted pistachios.

LOVE CAKE

Preheat the oven to 160°F. Grease a cake tin with a removable base and line it with baking parchment. In a large mixing bowl, cream 200g of butter and 150g of sugar. When the mixture is thoroughly combined, beat in four medium-size eggs.

Grind cardamom seeds from 12 pods into a fine powder and add to the batter along with 100g of flour, 275g of ground almonds, the zest and juice of one lemon, a tablespoon of rose water and a teaspoon of baking powder.

Pour the mixture into the cake tin and bake for 45 minutes.

To make the drizzle topping, place two tablespoons of caster sugar, the juice of ½ a lemon and ½ a tablespoon of rose water in a small pan over low heat until the sugar melts.

Remove the cake from the oven and place it on a wire rack. Poke holes over the top of the warm cake and drizzle over the syrup.

Make the icing by combining 150g of icing sugar, the juice of ¾ lemon and a few teaspoons of water until you have a smooth thick paste. Spoon the icing over the cake after it has completely cooled, and finish with a sprinkling of sliced pistachios and rose petals.

COOKIES

Whisk 1¾ cups of flour, ¼ cup of cornflour and a teaspoon of salt together in a bowl. Beat a cup of cold butter cubes for a minute. Add ⅔ cup of sugar and ½ a teaspoon of rose water, and continue beating until it’s smooth and satiny. Add the flour mixture and beat until incorporated. Stir in the ⅓ cup of chopped pistachios and a tablespoon of the rose petals.

Transfer the dough to a work surface, and gently squeeze and push it to form a ball. Divide it in half and roll into firm logs about six inches long. Wrap in plastic and refrigerate until firm.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Brush the logs with the egg white. Combine two tablespoons of chopped pistachios and a tablespoon of rose petals on a large plate. Roll the logs in the mixture to coat them. Slice the logs into ½ inch thick cookies and arrange them on the baking sheets.

Bake for 15 minutes until the edges begin to turn light golden. Transfer to a rack to cool completely.