Flourless fig leaf and pistachio cake with rose and raspberries recipe - Gourmet Traveller
Fig leaf adds floral, citrus and vanilla notes to the Middle Eastern flavours of pistachio, lime and cardamom in this flourless cake recipe.
Ingredients
- 250 gm pure icing sugar, sifted
- 1½ tbsp lime juice
- 2 tsp rosewater
- 6 finger limes, pearls removed
- Raspberries, slivered pistachios, rose petals and baby mint, to serve
- Cake
- Softened unsalted butter, for greasing
- Rice flour, for dusting
- 200 gm caster sugar
- 1 small edible fig leaf, fibrous stalk removed
- 220 gm roasted pistachios
- 100 gm desiccated coconut
- 1 tsp ground cardamom
- 200 gm unsalted butter, melted and cooled
- 5 eggs, lightly beaten
- Finely grated zest of 2 limes
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