Dublin recipe

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