Delish Melish

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

Ingredients

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

Method

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

Bakers & Cakers

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You can now order bespoke Delish Melish marshmallows and meringues with Bakers & Cakers. 

Bakers & Cakers solve the problem of finding confectioners and bakers near you. Use their easy search to find your ideal baker based on specialty, location, event, and more. Browse customer-reviewed bakers who meet your criteria and select your favourite. Talk to your baker directly about special requests or simply order. Have your order delivered to a home or office or pick it up at the agreed upon time.

Check out the Delish Melish page here. 

Irish Made Awards by Irish Country Magazine

 

We are delighted to be nominated in the inaugural Irish Made Awards by Irish Country Magazine. We are in the fist category on the list, Food & Drink with some superb competition. We'd love your vote, it's one vote per device and the closing date is August 6th. Thank you!

S’mores Bar at The Millhouse 30th December 2016

Jen and Hamish treated their guests to a s’mores bar during their drinks reception at The Millhouse on the banks of the Boyne in Slane. The couple live in Hamish’s native Australia but Jen is from Ireland with so many of their guests making the long journey over.  The Millhouse is a wonderfully sumptuous venue yet still very comfortable and homely.  With the wedding being the day before New Years Eve, there was still a sense of Christmas coziness along with an open fire throughout the ground floor. While the ceremony was taking place in the old millhouse, I set up the S’mores Bar in the entrance hall of the main house.

The Happy Couple! Pic by Dave McClelland   

The Happy Couple! Pic by Dave McClelland

 

When all the I do’s were said the guests made their way over to the house to select from a marshmallow choice of Peanut Butter & Dark Chocolate, Oreo, Malteser, Coffee & Jameson, Raspberry and Passion Fruit & Coconut.  Knowing that there would be children at the reception I had brought simple chocolate biscuits as well as making a cookie that is a mix of a traditional cookie recipe and Graham’s crackers, which is the traditional American choice to have with s’mores.  I also brought some gluten and dairy free biscuits.  The s’mores proved very popular and I was still toasting when they were ready to go into dinner. The guests were a really friendly bunch and no doubt everyone had a great night.

 

This little fella was loving the s'mores. Pic by Dave McClelland

This little fella was loving the s'mores. Pic by Dave McClelland

Massive congrats to Jen and Hamish who were a dream to work with as well as the cracking staff at The Millhouse.

 

Derval

All photos are by Dave McClelland davidmcclelland-photography.com

Venue The Millhouse, Slane www.themillhouse.ie