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Rose Raspberry and Pistachio Cake

Posted on Posted in Cakes .

Rose Raspberry and Pistachio Cake

Rose Raspberry and Pistachio Cake recipe

Ok so maybe not the most unusual flavours but this combo of sweet, sour, smoothness, crunch and softness is high satisfying with many texture sensations.

The lemon, raspberry and Greek yogurt tang dull down the potential for a floral overpower, delivering on a beautiful rose undertone.

A delicious and delicate fruity, floral and zesty cake.

Ingredients:

  • 260g butter
  • 280g sugar
  • 2 tsn lemon zest
  • 4 eggs
  • ½ tsn rosewater essence
  • 200g pistachios
  • 160g self-raising flour
  • 80g flour
  • 20g Greek yoghurt

Icing:

  • 120g butter
  • 250g icing sugar
  • 1 tsn rosewater essence
  • 120g raspberries

Method:

  1. Pre-heat the oven to 170c degrees and line a cake tin with baking paper.
  2. Cream the butter and the sugar with electric beaters until light and fluffy.
  3. Beat in the zest for 1 minute.
  4. Add the eggs, one at a time beating in between each addition.
  5. Add the rosewater essence and beat until combine.
  6. Place the pistachio kernels in a food processor and blitz until the mix resembles fine breadcrumbs.
  7. Place 160g of the blitzed pistachio in the mix along with the flours and yoghurt. Fold until combine.
  8. Pour the mix into the cake tin and bake for 1 hour or until a skew inserted into the middle of the cake comes out clean.
  9. Leave in the tin for 5 minutes then invert the cake onto a cooling rack.
  10. To make the icing beat the butter, icing sugar and essence until light and fluffy.
  11. To assemble the cake cut the cake in half horizontally.
  12. Spread 1/3 of the icing onto the top of both cut cake sides.
  13. Place the bottom cake on a plate, icing side up. Place the raspberries onto of the icing.
  14. Sandwich the cake layers together with the top layer icing side down.
  15. Using the remaining icing to spread the top and sides of the cake.
  16. Sprinkle the remaining 40g of pistachio over the top of the cake and enjoy.

 

Note:

  • If the berries are frozen place them on paper towel to thaw and soak up the liquid before layering on the cake.

 

Spiced Zucchini Orange Cake recipe

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Rose Raspberry and Pistachio Cake recipe

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Rose Raspberry and Pistachio Cake recipe

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Rose Raspberry and Pistachio Cake recipe

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Pistachio Honey Yoghurt Chia Cake with Rose Syrup

Posted on Posted in Cakes .

Pistachio Yoghurt Chia Slice With Rose Syrup

Taking inspiration from Middle Eastern flavours as well as my Baklava Cake and my Hazelnut Cake with Spiced Syrup this recipe takes their tastes and textures but with a ‘new age’ twist.

Gluten free and egg free this recipe uses ingredients usually found in ‘alternative’ style recipes.

The texture the chia seeds produces, the silkiness of the syrup along with the rose, pistachio, cinnamon, honey and pomegranate flour profiles makes this a delectable treat.

Ingredients:

Slice:

  • 4 tbsn chai seeds
  • 8 tbsn water
  • 160g shelled pistachios
  • 120g butter
  • 100g sugar
  • 80g cornflour
  • 1 tsn salt
  • 1 tsn cinnamon
  • 1 tsn baking powder
  • 200g vanilla yoghurt

Syrup:

  • 180ml water
  • 120g honey
  • 100g sugar
  • 1 tbsn pomegranate molasses
  • 1 tsn cinnamon
  • 1 tsn rosewater essence

 

Method:

  1. Preheat the oven to 180c and line a 20cm cake tin with baking paper.
  2. Ground the chia seeds and mix with the 8 tbsn water, leave aside until the water is absorbed.
  3. Place the shelled pistachios into a food processor and blitz until the mix resembles a sand-like texture (think almond meal).
  4. Beat butter and sugar with electric beaters until pale and fluffy.
  5. Add the chia mix and beat until combine.
  6. Sift in the corn flour, cinnamon, salt and baking powder.
  7. Add pistachio meal and yoghurt and stir to combine.
  8. Pour the batter into the tin and bake for 45 minutes or until a skewer inserted in the center comes out clean.
  9. Leave the cake in the tin to cool.
  10. To make the syrup add the water, honey, sugar and pomegranate molasses into a pot.
  11. Put the pot on the stove on medium heat, stiring until the sugar dissolves, then bring to the boil until the syrup has thickened.
  12. Take the pot off the heat and whisk in the cinnamon and rosewater essence.
  13. Poke the cake with a skewer in the top multiple times and pour the syrup over the top.
  14. Leave the cake aside to completely cool and soak up the syrup.
  15. Invert the cake onto a plate and top with the remaining syrup from the cake tin.

 

Notes:

  • I sprinkled with extra pistachios and rose petals.
  • You can replace the chia mix with 3 eggs if preferred.
  • Serve with thickened cream if desired.

 

Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Rose Pistachio and Watermelon Sponge Cake

Posted on Posted in Cakes .

Rose Pistachio and Watermelon Sponge Cake

Rose Pistachio and Watermelon Sponge Cake

This recipe actually came from another bake where the watermelon layers were originally a watermelon jam. Instead of using strawberry jam a-la a traditional sponge cake I decided to use watermelon for a twist.

Outcome = I put way too much sugar in the jam originally and way too much jam in the sponge therefore the bake was a failure. On reflection I thought that a traditional sponge has cream and sliced strawberries so I could replace the strawberries with sliced watermelon. The cake was nice, and I was delighted at the crispness the sliced watermelon provided (originally thinking it would make the cake topple or crumble as soon as I cut into it – but it cut like a hot knife in butter).

Creaminess, crispness and fluffiness were all textures I had covered, but the crunch element was missing. This is what got me to think of adding pistachios and then rosewater (why rosewater? My usual pistachio combo always results in the inclusion of rosewater, they are just a lovely flavour pairing).

A refreshing cake that of course is delicious in taste AND textures.

I must also give credit where credit is due, the sponge cake recipe I have used is my base for all sponges, in which is a slight adaptation of Australian Women’s Weekly magazines prize winning Sponge recipe created by Natalie Dick.

Ingredients:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bicarbonate of soda
  • 1 tsn cream of tartar
  • Cornflour
  • 4 eggs
  • 150g caster sugar
  • ½ tsn rosewater essence

Extra:

  • 1/4 seedless watermelon
  • 1 tsn rosewater essence
  • 300ml thickened cream
  • 1 tbsn icing sugar
  • 50g shelled pistachios

 

Method:

  1. Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
  2. Place the plain flour, bicarbonate of soda and cream of tartar in 1 cup.
  3. Top up the cup to the brim by adding the necessary amount of cornflour to fill the cup.
  4. Sift the flour mix 3 times.
  5. Beat the egg, rosewater essence and sugar with electric beaters until light and pale.
  6. Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
  7. Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile thinly slice the watermelon and cut away the rind.
  10. Place the watermelon pieces onto paper towel to absorb excess moisture.
  11. Beat the cream, extra rosewater essence and icing sugar with electric beaters until stiff peaks form.
  12. Blitz up the pistachios in a food processor until they resemble breadcrumb consistency.
  13. Cut the cake in half horizontally and place a cake layer on a plate.
  14. Top the layer on the plate with ¼ of the cream.
  15. Cut the watermelon to the same size as the cake layer and place on top of the cream.
  16. Sprinkle ½ the pistachio mix on top of the watermelon.
  17. Top the 2nd cake layer with ¼ cream and place cream side down into the watermelon.
  18. Spread the remaining cream on top of the top sponge cake layer.
  19. Dice the remaning watermelon and sprinkle on top of the cream.
  20. Sprinkle the remaining pistachio over the cream.

 

Blueberry Cardamom Sponge Pudding recipe

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Port Black & Blue Berry Pudding recipe

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Rose Pistachio and Watermelon Sponge Cake

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Rose Pistachio and Watermelon Sponge Cake

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Green Tea and Pistachio Eclairs

Posted on Posted in France .

Green Tea and Pistachio Éclairs

Green Tea and Pistachio Eclairs recipe

This recipe came to me when I was looking at pairing two strong, similar and complimentary flavours together, these being Green Tea (a core Asian slightly bitter tea) with pistachios (core Middle East staple nut).

To balance out the savouriness on the palette I then introduced the integration of white chocolate.

Though the mix of Asian, Middle Eastern and French (the origin of Eclairs ) palettes sounds bazaar and all over the shop this little treat is super tasty, delighting all that experience its uniqueness.

Ingredients:

Éclair:

  • 90g butter
  • 250g water
  • 150g flour
  • 1 tbsn sugar
  • ¼ tsn salt
  • 4 eggs

Filling & Icing:

  • 400g cream
  • 100g pistachios
  • 45g Matcha
  • 50 icing sugar
  • 120g choc
  • 40g butter

 

Method:

  1. Pre-heat the oven to 200c degrees and place baking paper on 2 large baking trays.
  2. Place the butter and water into a saucepan and stir on a medium heat until bubbles start to form.
  3. Combine the flour, sugar and salt into a bowl and stir to combine.
  4. Add the flour mix to the water mix and stir constantly with a wooden spoon until the mix comes away from the sides of the pan in a ball.
  5. Remove the saucepan off the heat and leave for 5 minutes, allowing for the pastry mix to cool.
  6. Beat the eggs in a bowl with electric beaters. Following add the pastry mix beating until the egg is fully combine and incorporated.
  7. Fit a pastry bag with a 3cm tub nozzle and pipe 12cm pastry strips 3cm apart onto the baking paper. Cut the pastry ends with a wet knife.
  8. Bake pastry in the oven for 10 minutes.
  9. Turn the oven down to 190c degrees and bake for a further 20 minutes, or until the pastry is puffy and golden brown.
  10. Turn off the oven and cut the éclairs in half horizontally. Following remove some of the pastry soft center from the éclairs.
  11. Place the eclairs back in the oven for a further 10 minutes to dry out.
  12. Following leave the éclair shells aside to cool completely.
  13. To make the filling beat the cream until soft peaks form.
  14. Place the pistachios into a food processor, blitz to a finely diced consistency.
  15. Add 25g of the Matcha powder, the icing sugar and 70g of the pistachios into the whipped cream, beat until combine and firm peaks form.
  16. Spoon the cream filling into the middle of half of the éclairs where you previously removed some of the centre. Top the cream filling with the remaining eclairs.
  17. To make the ganache icing place the butter and chocolate in a saucepan on a low heat and stir until melted, combine and glossy.
  18. Add 20g of the remaining pistachios to the ganache with the remaining 20g of Matcha powder, stir until well combined.
  19. Spoon the ganache icing over the top of the éclairs.
  20. Place eclairs in the fridge to set the ganache icing for a minimum of 30 minutes.
  21. Sprinkle the remaining 10g of pistachios on the éclairs and enjoy.

 

Notes:

  • Matcha powder is green tea powder, the same powder used to make green tea ice-cream.

 

Green Tea and Pistachio Eclairs recipe

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Green Tea and Pistachio Eclairs recipe

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Green Tea and Pistachio Eclairs recipe

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Green Tea and Pistachio Eclairs recipe

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Green Tea and Pistachio Eclairs recipe

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Green Tea and Pistachio Eclairs recipe

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Grapefruit Pistachio Rose and Ginger Syrup Cake

Posted on Posted in Cakes .

Grapefruit Pistachio Rose and Ginger Syrup Cake

Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

In the background of my baking that you don’t see I have actually been trying to bake with Grapefruit with 5 attempts now. This sweet but sour citrus fruit is being very difficult with me.

I’ve trialed biscuits, slice and cakes in the past but this time FINALLY after much research with Grapefruit flavour parings and textures I have come home with the goods!

Who would have though that to complement and tone down the sourness of the fruit the best combo to Grapefruit is Pistachio, Ginger, Lemon and Rosewater…say what?

Seriously this cake is one not to pass on. With it’s Middle Eastern influence and European taste I dare anyone to produce a higher quality tasting Grapefruit cake!

 

Ingredients:

  • 160g shelled, unsalted pistachios
  • 150g butter
  • 135g caster sugar
  • 3 eggs
  • 3 tsn rosewater essence (equivalent to 3tbsn rosewater)
  • 2tbsn milk
  • 2 tbsn lime juice
  • 1 Grapefruit zest (or 4 tsn zest)
  • 1+1/2 tsn ground ginger
  • 240g self raising flour
  • 1 tbsn bicarbonate of soda

For the grapefruit syrup:

  • 1 grapefruit
  • 110g water
  • 2 tsn rosewater essence
  • 90g caster sugar

 

Method:

  1. Preheat oven to 180c and line a 23cm spring form baking tin with baking paper.
  2. Place 135g of the pistachios in a food processor and process until finely ground.
  3. Roughly chop up the remaining 25g pistachios and reserve for the top for decorations.
  4. Using electric beaters beat the sugar and butter until light and fluffy.
  5. Add in the eggs, beating in between each addition until pale and creamy.
  6. Add the rosewater essence, milk, lime juice and zest beating in between each addition.
  7. In a separate bowl combine the ground pistachios, flour, bicarb and ginger whisking to mix. Sift the dry ingredients into the liquid mix.
  8. Using a spatula folder the dry ingredients into the wet until combine then pour into the cake tin.
  9. Bake in the oven for 45 mins or until a skewer inserted in the center comes out clean.
  10. To make the grapefruit syrup squeeze the juice of the grapefruit through a sieve and into a pan with the water, rosewater essence and sugar and gently heat until the sugar is dissolved.
  11. Increase the heat and boil for 2 mins until the liquid resembles a thin syrup.
  12. Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
  13. Leave the cake to cool completely in its tin.
  14. Once cold remove the cake from the tin and scatter with the remaining pistachio pieces.

 

Notes:

  • You will need 1 whole grapefuit for this recipe.
  • This cake is best served warm.
  • Serve with a scoop on ice-cream, yum!

 

Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

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Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

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Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

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Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

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Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

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Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

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Grapefruit Pistachio Rose and Ginger Syrup Cake recipe

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