Pistachio, Raspberry and Rose Cake

This a gorgeous decadent cake that has contrasting delicate flavours. An ideal celebration cake.

Delish Melish Pistachio, raspberry and rose cake


225g sifted self-raising flour

225g unsalted butter, at room temperature

225g golden caster sugar

4 medium eggs, beaten

1 tbsp of chopped pistachios

1 tbsp of freeze dried raspberry

2 tbsp of raspberry jam

300ml fresh cream

1 tbsp rosewater

To decorate

Raspberry meringues

1 tsp freeze dried raspberry

1 tsp chopped pistachio


Heat the oven to 180c/160c

Grease two 20cm cake tins and line with baking parchment.

In a large bowl with a hand mixer or on a stand mixer, beat the sugar and butter together until light and fluffy

Add one egg at a time and mix till well combined.

Fold in the flour two spoons at a time, making sure it’s well combined and so that you can’t see any flour.

Fold in the chopped pistachios and freeze dried raspberry.

Split the mixture between the two cake tins.

Bake for 20-25 minutes. A way to check the if they are baked is to insert a skewer into the middle of the sponge and if it comes out clean, it’s ready. If it doesn’t, pop them back into the oven for another two minutes.

Let the sponges cool in the tins for fifteen minutes and then gently take them out of the tins and let them cool on a wire rack until fully cool.

When the sponges are fully cool, whisk the cream till there are soft peaks.

Gently fold in the rosewater and jam. You don’t want to knock all the air out of the cream.

If you have a piping bag and a 1-2 cm nozzle, now is the perfect time to make use of it. Fill the bag with the cream. If you don’t have a piping bag, don’t worry just layer the cream on the sponges using spoons.

Place one sponge on the serving plate.

Beginning at the centre of the sponge and working in a spiral, begin to pipe the cream to a thickness of 1cm. Working the spiral towards the edge of the sponge, stop piping 2cm from the edge.

Gently place the second sponge on top and pipe the cream on the top sponge in the same way to the edge of the sponge. If you still have some cream left you can use it to further decorate the cake, as you can see from the photo above.

Decorate with the meringue, pistachios and freeze dried raspberry.

Boil the kettle, make a pot of tea and cut a slice.

Enjoy, Derval xx

Cheesy mustard and sage scones.

I baked up these delicious savoury scones for the lovely group that came to last Sunday’s Marshmallow Making Workshop. The wholegrain mustard gives a lovely bite to the creamy cheddar. I’m a massive sage fan and could add sage to everything. I served them with camembert, olives and sun blushed tomatoes. It was followed with a Pistachio & Raspberry Cream Cake, the recipe will follow very soon. But for now here is the recipe for the scones, enjoy!


Makes 12 scones, prep time 15 mins, baking time 12 minutes.


50g cold butter, cubed

225g self-raising flour

1 tbsp wholegrain mustard

1/2 tsp of salt

100g grated cheddar

100ml buttermilk

1 beaten egg

10 sage leaves, chopped

12 whole sage leaves


Heat the oven to 220c fan/220c/gas 7.

Mix the flour, mustard, salt and pinch of back pepper in a large bowl.

Add the butter to the bowl and mix by hand until it looks like fine crumbs. You can do this in a stand mixer using your flat beater attachment.

Add half the cheese and the chopped sage.

In a separate bowl mix the egg and buttermilk.

In the bowl with the flour mix, make a well in the centre, pour in the milk and egg mixture but reserve a couple of spoons of it. Stir everything together until it comes together to a dough. You can do this stage in your stand mixer.

Lightly flour your work surface and knead the dough for a minute and then using a floured rolling pin, roll it our to 2.5cm. Using a 5cm scone cutter cut as many scones as you can from the rolled dough and then knead it together again, roll it out and cut out more scones.

Place the scones on a floured baking tray and brush the top of the scones with the remaining buttermilk.

Top each with a sage leave.

Bake for 12 minutes or until golden and risen.

Enjoy, Derval x