Out with the old and in with new, welcome 2017! There is a wonderful newness in the air, the festive decorations are back in the loft and the Christmas tree casually tossed in the alley way down the side of the house (however, the left over Xmas treats continue to sit, never-ending, in the cupboard. Twiglets? Pretzels? Cheesy Footballs anyone?). So many new years resolutions made that will most likely be broken within the month (or in my case, within the day. I always promise this is the year I will cut down on sugar. Or I will stop picking on bits left in the fridge after work. Totally unrealistic expectations). I get a bit fed up with all the festive baking, it is all pretty repetitive so I bypassed Xmas this year on Hollylovescake and decided to hold out until the new year with some fresh baking to start getting a bit excited about Spring being around the corner (OK, maybe a little early seen as it is only January but gotta have something to look forward to).
Rose is my favourite smell in the world, such a romantic scent. So subtle and pretty! It is a classic pairing with pistachios. The sponge in this bake is dense and moist so it would work really well served as a pudding. The buttercream is subtly flavoured with rose extract, if you put too much in it can taste like soap so add it carefully, you can always add more but you can’t take it out! The rose petals I have decorated with are an old bouquet I had, before it totally dies I plucked the petals and popped them in a bowl. I left them in a cool and dry place for a couple of weeks and hey presto, edible petals perfect for decorating cakes with.
Rose and pistachio cake
Makes one two layer 8 inch cake
- 240g self-raising flour
- 200g ground pistachios (I put whole unsalted nuts in the food processor and blitzed)
- 200g caster sugar
- 120g light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 egg yolks
- 140g unsalted butter
- 6 egg whites
- 200g unsalted butter, room temperature
- 100ml double cream
- 400g icing sugar
- 3 tablespoons full fat milk
- 3-4 teaspoons of rose extract
- Pre-heat the oven to 170 degrees. Grease and line two 8 inch cake tins.
- Melt the butter and allow to cool. In another bowl, sift together all the dry ingredients.
- Add the cooled butter to the egg yolks and beat together. Add this to the dry bowl and mix, it should be quite thick.
- In a clean bowl, whip your egg whites until stiff peaks form. Add a third of this to your thick mixture and stir in to loosen. Add the last of the egg whites and carefully fold in to keep in as much air as possible. Once fully incorporated, there should be no white streaks left.
- Pour equally into your tins and put in the oven for around 25 minutes or until an inserted skewer comes out clean.
- Once baked, leave in the tins to cool for 10minutes before turning onto a wire rack to cool completly.
- As they chill, make your buttercream. Beat your butter until pale then add the cream, rose and milk. Add the icing sugar bit by bit. Keep trying it as you add so you achieve a sweetness that suits your pallet. If you need to add more rose extract, feel free. Once the icing sugar is added, leave the icing to beat for a few minutes so you get a light and fluffy buttercream.
- Slather onto one side of a sponge and sandwich on your top layer. Cover in the remaining buttercream and coat in petals or perhaps leftover pistachios.