A cake recipe for you, just because the picture is so pretty,--and because I love cake!
Pistachio & Rosewater Cake
(Recipe source: Red magazine)
Preparation Time: 20 minutes
Cooking Time: 40-50 minutes
225g butter at room temperature, and a little extra for greasing
60g cornflour (or plain flour)
1 tsp baking powder
100g blanched almonds
125g shelled pistachios
225g caster sugar
Juice and zest of 1 lemon (you may need some extra juice to loosen the batter)
2 tbsp rosewater
Icing sugar, for dusting
50g chopped pistachios and a few fresh or dried rose petals, to decorate
1. Line a 23cm (9in) springform cake tin with a circle of baking parchment, and lightly grease with butter. Preheat the oven to 160°C/325°F/gas mark 3. Sift together the flour and baking powder.
2. Lightly toast the almonds and pistachios in a dry frying pan, until a little coloured, then transfer to a food processor and blitz, until fine. Add the butter and sugar, and blitz to combine. Add the eggs one at a time, continuing to whizz, and then the lemon juice and zest and the rosewater.
3. With a final few whirs, add the flour and baking powder. You should have a soft dropping consistency so, if the batter seems too pasty, add a little extra lemon juice or some water, then pour into the tin.
4. Bake for 40 to 50 minutes, until the top is golden and a skewer comes out clean. You may need to sit a sheet of baking parchment loosely on top for the last part of the baking, if the cake is colouring too quickly, so do look in on it every so often. Allow to cool a little, before removing from tin.
5. Dust cake with icing sugar and scatter with the chopped pistachios and rose petals.
Recipe, Joanna Weinberg. Photograph, Tim Evan Cook. Creative director, Mary Norden. Food styling, Alice Hart.