Pistachio and rosewater layer cake | Women's Weekly Food
This beautiful celebration cake makes the most of delicious Middle Eastern flavours of pistachio and rosewater.
Ingredients
- 200 grams roasted unsalted shelled pistachios
- 250 grams butter, softened
- 1 1/2 cup (330g) caster sugar
- 2 teaspoons finely grated lemon rind
- 4 eggs
- 1 cup (150g) plain flour
- 1/2 cup (75g) self-raising flour
- 3/4 cup (200g) Greek-style yoghurt
- Rosewater butter cream
- 250 gram butter, softened
- 2 teaspoons rosewater
- 3 cup (480g) icing sugar
- 1 tablespoon milk, approximately
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