Rose and Pistachio Cake - River Cottage
Elevate a simple sponge cake with rosewater, pistachios, and sugared rose petals for an exotic, floral delight reminiscent of a Persian garden.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 230g salted butter, softened, plus extra for greasing
- 180g light muscovado sugar
- 4 tsp rosewater
- 2 tsp vanilla extract
- 4 large eggs, beaten
- 160g potato starch
- 3 tsp gluten free baking powder
- 160g ground almonds
- 225ml double cream
- 250g quantity rose buttercream, or extra whipped cream
- 50g pistachio nuts, finely chopped
- Fresh or crystallised rose petals (optional)
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