Rose & Pistachio Cake



300g butter
1 cup caster sugar
4 eggs
1 cup Supreme Pistachios, ground to a fine powder
1 cup Supreme Almond powder
1 cup Supreme Fine Semolina
½ tsp Supreme Cardamom powder
1 tbsp Supreme Rose Water
1 tsp vanilla extract
For Syrup:
1 cup granulated sugar
1 cup water
1 tbsp Supreme Rose Water
¼ cup Supreme Pistachios, roughly chopped
Edible rose petals
300ml whipping cream
2 tbsp sugar
1 tsp Supreme Rose Water


Preheat the oven to 180°c. Grease and line a 23cm springform pan. Cream butter and sugar in a large bowl or in a food mixer until well combined. Add one egg at a time and beat well. Then fold through almond powder, fine Semolina, ground pistachio, rose water, cardamom powder and vanilla extract until just combined (don’t overwork the batter). Tip the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until when a skewer is inserted in the centre of the cake, the skewer comes out clean (but is still a little oily).

When the cake is almost cooked, prepare the syrup. Place sugar, water and rose water saucepan over medium heat. Bring to the boil and stir until sugar dissolves. Remove from heat. As soon as the cake comes out of the oven, drizzle with hot syrup. set the cake aside and cool to room temperature. 

Prepare topping just before serving. Whisk together whipping cream, sugar and rose water to soft and smooth peaks. Spread the whipped cream on top of the cake and top with chopped pistachios and edible rose petals.

© Copyright 2024. All rights reserved.