Pistachio and rosewater layer cake
Ingredients Pistachio cake Rosewater butter cream Method 1.Preheat oven to 170°C/340°F.
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.nzwomansweeklyfood.co.nz.
Ingredients
- Pistachio cake
- 200 grams roasted unsalted shelled pistachios
- 250 grams butter, softened
- 1 1/2 cup (330g) caster (superfine) sugar
- 2 teaspoons finely grated lemon rind
- 4 eggs
- 1 cup (150g) plain (all-purpose) flour
- 1/2 cup (75g) self-raising flour
- 3/4 cup (200g) greek-style yoghurt
- Rosewater butter cream
- 2 teaspoons rosewater
- 3 cups (480g) icing (confectioners') sugar
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