Pistachio and rosewater layer cake
This beautiful celebration cake makes the most of delicious Middle Eastern flavours of pistachio and rosewater.
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 www.womensweeklyfood.com.au.
Cooking tools:
- Cake pan
- Sifter
- Food processor
- Hand mixer
- Skewer
- Cooling rack
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Oven
- Parchment paper
- Aluminum foil
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 grams butter, softened
- 2 teaspoons rosewater
- 3 cups (480g) icing sugar
- 1 tablespoon milk, approximately
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