Pistachio Cake With Rhubarb Buttercream - Cuisine Magazine - From New Zealand to the World

Pistachio Cake With Rhubarb Buttercream - Cuisine Magazine - From New Zealand to the World

www.cuisine.co.nz

This cake, with its glorious pastel green and pink colourway, combines a few of my favourite things – pistachios, rhubarb and a little hint of rose. While best

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Ingredients

  • 185g unsalted butter, softened
  • 220g caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 eggs
  • 185g self-raising flour
  • 60g ground pistachios
  • ½ teaspoon baking powder
  • pinch of salt
  • 150ml full-cream milk, at room temperature
  • 2 teaspoons rosewater
  • RHUBARB BUTTERCREAM
  • 250g cream cheese, at room temperature
  • 60g unsalted butter, softened
  • 100g icing sugar
  • 1 teaspoon rosewater
  • 50g baked rhubarb (see recipe), roughly chopped, plus extra to serve (optional)
  • BAKED RHUBARB makes 350g
  • 350g rhubarb, cut into 5cm lengths (approximately one bunch)
  • 4 tablespoons caster sugar
  • juice of 1 orange
  • 2½ tablespoons strawberry jam

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