Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
This beautiful Easter cake recipe (opens in new tab) is full of Middle Eastern flavours and wonderful aromas - you'll just love it!
HOW TO MAKE PISTACHIO AND ROSE-WATER CAKE
Ingredients
- 150g (5oz) pistachios
- 225g (8oz) butter, softened
- 225g (8oz) caster sugar
- 3 large, free-range eggs
- juice 1 lemon
- 4tsp rose water
- 1tsp baking powder
- 125g (4½oz) self-raising flour
for the decoration
- 1 pink rose, un-sprayed (check with the florist)
- 1 free-range egg white
- 3tbsp caster sugar
- icing sugar, to top
you will need
- 23cm (9in) springform cake tin, oiled and bottom lined
Method
- Make the decoration. Carefully pull the petals from the rose. Beat the egg white with a fork until it goes frothy. Using a paintbrush, lightly coat each petal with the egg white, dip in the caster sugar, shake off the excess and place on a wire rack. They should dry in 30 minutes in a cool, dry room.
- For the cake, heat the oven to 150 C, 130 C fan, 300 F, gas 2. Lightly toast the pistachios in the oven until golden, allow to cool slightly, then blitz in a food processor. Remove, reserving 2tsp, then add the butter and sugar, whizz, then add the eggs one at a time while the motor is running, then the lemon juice and rose water.
- Add the baking powder, flour, pistachios and a pinch of salt, and pulse until combined. The mix should be soft dropping consistency, so if it's too stiff, add a drop of milk or water.
- Transfer the mix to the tin, level the top and bake in the centre of the oven for 40 to 50 minutes until a skewer comes out clean. Check after 30 minutes and cover with foil if the cake is getting too coloured. Once cooked, cool in the tin for 10 minutes, then remove and cool completely on a wire rack.
- To decorate, sift over some icing sugar, scatter over the reserved pistachios and top with the rose petals. If you want to serve it as a pudding, try it with a dollop of Greek yogurt drizzled with honey. It will keep in an airtight container for 3 days, or can be frozen undecorated.
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.
-
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith • Published
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
By Samuel Goldsmith • Published
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
By Jane Curran • Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Lilibet's impressive first birthday cake revealed and the achievable way you can replicate it at home
Lilibet's impressive first birthday cake featured floral decorations and has been dubbed one of 2022's 'greatest hits' by baker Claire Ptak
By Emma Shacklock • Published
-
Queen Elizabeth and Prince Philip’s wedding anniversary: a look back at the stunning dress, jewelry and cake
Today would’ve been the 75th wedding anniversary of Queen Elizabeth II and Prince Philip
By Jack Slater • Last updated
-
The boozy royal dessert King Charles and Queen Camilla enjoyed last night
There is a boozy royal dessert called cranachan that the King and Queen enjoyed last night in celebration of the Scottish poet, Robert Burns
By Laura Harman • Published