Rose and pistachio cake with cardamom toffee sauce
Chetna Makan’s delicate rose and pistachio cake (pista gulab) is delicious on its own, but you won’t be able to resist pouring the cardamon toffee sauce on top.
Ingreadient
- 150g unsalted butter, softened, plus extra for greasing
- 150g golden caster sugar
- 150g self-raising flour
- 50g ground pistachios
- 3 medium free-range eggs
- ½ tsp rosewater
- ½ tsp baking powder
- 2 tbsp whole milk
- 50g salted butter
- 50g dark muscovado sugar
- 150ml double cream
- ½ tsp ground cardamom
- Handful pistachio kernels, roughly chopped
- Handful edible dried rose petals
- 20cm x 30cm cake tin, lined with compostable baking paper
Instruction
- Heat the oven to 180°C fan/gas 4. Put the 150g butter and caster sugar in a large bowl and beat together with an electric mixer (or by hand with a wooden spoon) for about a minute until pale and creamy. Add the remaining cake ingredients and beat for 2 minutes until fluffy.
- Transfer the cake batter to the prepared tin and bake for 20 minutes or until a skewer pushed into the centre comes out clean.
- Meanwhile, to make the toffee sauce, heat the butter and muscovado sugar together in a pan over a medium heat until the sugar has melted, then add the cream and ground cardamom and bring to the boil. Let it bubble for a few seconds, then take the pan off the heat.
- Once the cake is done, let it cool for 5 minutes, then turn out, remove the lining paper and put on a large serving tray. Pour the hot sauce on top, sprinkle with the chopped pistachios and rose petals and serve.
