Vote for my Shawerma Tuna Flavour for a chance to win AED 15,000

Monday, 15 August 2011

Dima's Pistachio Cake with Rosewater Cream

For this recipe in Arabic, follow this link

Serves 12
Served as a large whole cake, or in individual portions, this cake looks so elegant
The flavours are a marriage in heaven either how!

The thing about baking Cakes....
Most my trainees come to me saying "I can't bake!" "It never works!" "I don't have it in me to bake cakes!"... Let me assure you, as I did them, you can bake perfect cakes everytime!
.... The thing to know about baking cakes is the ratio of liquid to dry ingredients. In order not to complicate things for you in a post, in short: The Secret To Baking Success is : Precise Measurements and following the recipe exactly. Don't improvise and change around thinking it will work. You can do that once you know and understand the ratios, but till then, you should simply follow the recipe to the dot! It will work.

We all love a piece of cake. Some flavours are favourites, and we tend to somehow always go for our chosen  favourite flavour. I usually go for chocolate cakes. However, on occasion, I like to play around with flavours. Instead of serving the same old cakes, why not go for Ramadan Flavours this Ramadan?

Pistachios Spill Ramadan to me, But if you don't like them,
you can go for the same amount of almonds instead

In an earlier post, I spoke a bit about what resembles Ramadan Flavours to me. Maybe your Ramadan Flavours are different, so if you do want to change around in this cake to incorporate what tastes like Ramadan to you, you can. You can change the spices I have used, in this case cardamom, and you can change rosewater into any other liquid flavouring. Just make sure that you substitute the flavours in the same amount. 1 tsp cardamom = 1 tsp cinnamon for instance, not 3! You can also substitute the same amount of ground almonds for the pistachios if you like and make it an almond and cinnamon cake for instance.

With that said, I do recommend you try this cake out as it is, because the flavours are a marriage in heaven! It is so delicious, you will struggle to hold back from seconds!! :)

I like to serve cakes in individual portions, I find that they look elegant and take away from the hassle of cutting the cake when entertaining. I have put here the steps to change a large cake into individual portions. You can still serve this cake as a whole large cake, and it looks just as good.

TIP  Cakes have to be completely cooled before they are iced or frosted. Take that into consideration when planning your time.  Happy Baking :)


For the Cake
You Need
200g Butter, softened
200g caster sugar
175g shelled pistachios
140g self raising flour
1 1/2 tsp ground cardamom
1/2 tsp baking powder
4 eggs
4 tbsp rosewater
1 cup sugar syrup, diluted in water for a slightly runny consistency


Broken Caramelised Sugar-
Pistachio Barks 


For Rosewater Cream
You Need
200g icing sugar, sifted
200g butter, softened
2 tbsp rosewater


For Garnish 
You Need
Edible Dried rose petals and rose leaves
Broken Caramelised sugar-pistachio Barks




Preheat oven to 350F. Line a sheet cake tin, or 1 (8 inch) round cake pan with baking paper and set aside.

Place Pistachios in a food processor and pulse until they are finely ground. Add the flour, cardamom, and baking powder and pulse twice to mix. Remove from food processor, stir to mix and set aside.



In a large bowl, cream together the butter and sugar, until light and fluffy.


Add the eggs, one at a time, beating well after each addition. Once all the eggs have been added, add the rosewater and beat to incorporate. Add the flour and pistachio mixture, and fold using a metal spoon, until all ingredients are well mixed.


Pour the batter onto lined tin and spread evenly. Place in the centre of preheated oven and bake for 15-20 minutes for sheet cake and 30-45 minutes for round cake or until slightly golden and toothpick comes out clean.


Once done baking, cool completely in tin over wire racks. Once Completely cooled, you can place in the fridge overnight. This helps the cake become firm and not crumble while you are cutting the portions.


To cut the sheet cake into individual portions, 
place it over a lined work surface. Using a ring or a large round cookie cutter, cut the portions out of the cake. Place the cut rounds on a lined sheet cake tin. Repeat until all cake is finished.



When ready to assemble, make the Rosewater Buttercream, 
Place icing sugar, softened butter and rosewater in a large bowl and beat with electric mixer until well incorporated. Turn the speed up and beat for 30 seconds more. Set aside.

Take 1 cake round, brush the top with thinned sugar syrup, top with a layer of buttercream, then place another cake round on top and brush with thinned sugar syrup. Repeat till all cakes have 2 cake layers and a buttercream filling in the centre.


Spread a thin layer of buttercream on top of each cake. Sprinkle edible dried rose petal leaves on top. Place a caramelised sugar-pistachio bark in the centre of the cake.



Place ready cakes in serving platter or cake stand. Cover and refrigerate until ready to serve. Bring to room temperature about 15 minutes before serving. Serve with Tea or coffee.






TIP  The Caramelised Sugar-pistachio barks, are basically caramelised sugar poured over roughly crushed pistachios and left to cool. when hard and dry, bash to break into pieces. Use these pieces to garnish cakes, pies or tarts.



Use the crumbs and leftover
cake from cutting to make cake balls


1 more TIP For Pistachio Cake Balls
When cutting cakes into individual portions, you will have cake crumbs and extras from the parts too small to cut. Make these into cake balls (mix the crumbs with the remaining buttercream), shape into balls and roll in roughly crushed edible dried rose petals. Please note that although they look like truffles, they are in fact cake balls and not truffles!




If you liked this cake, and feel you would like to learn more about baking cakes, join Dima's Course: "All About Cakes &Cupcakes", which is a specialised course that covers all there is to know about the science and art of baking cakes & cupcakes - flavouring, cake types, frosting,  fillings, sauces and much more. Stay tuned for course announcement coming soon :)

Meanwhile, enjoy this marvelous dessert....




Have you ever tried this flavour combination? If you have what do you think of it in the form of a cake? Do you think you will try this recipe? If you haven't, has this recipe inspired you to give it a try? Let me know, leave a comment...



Become a fan of my page on Facebook and connect with me there too...
├╝ Please consider the environmental impact before printing this post

ShareThis