Creamy Pistachio Burfee Cake recipe by Ruhana Ebrahim

Ingredients

• Creamy Pistachio Burfee Cake
• 500g Nespray powder
• 1 x 155g tin Nestle cream
• 1 cup ordinary sugar
• 1 cup icing sugar
• 80g butter
• 2/3 cup water
• 1 teaspoon rose water
• 1 teaspoon elachie powder
• Few drops green colouring
• 2 tablespoon ground pistachios
• 1kg Golden cloud vanilla muffin premix
• 1. Combine well Nespray and cream, so that the mixture resembles fine breadcrumbs.
• 2. Rest for 3 hours then process small amounts in a coffee grinder.
• 3. Combine sugar, icing sugar , butter and water in a pot and bring to boil on high heat.
• 4. Reduce heat and cook for 8-10 minutes on a medium high heat.
• 5. Add the Nespray mixture to the syrup, mix well and remove from heat.
• 6. Leave burfee to rest for 2 days.
• 7. Mix cake according to packet instructions.
• 8. Pour into a large rectangle greased & lined cake pan.
• 9. Bake in preheated oven at 180degC until golden & risen & cooked in center.
• 10. Beat small amounts of burfee with an electric whisk until light and creamy.
• 11. Add rose water, elachie powder, coloring and ground pistachios. Mix well.
• 12. Smoothen burfee onto cake with a pallette knife.
• 13. Sprinkle on extra crushed pistaschios.
• 14. Cut into square/ rectangle