I’m not a generally store-bought cupcake kinda gal but when I walked past a sign saying pistachio and rosewater cupcake, I knew one of those puppies had my name all over it.
When it came time to organise my wedding cake I knew this baby was it. The problem was I was getting married 2500 kms away from this shop. I explained my plight, thinking maybe they’d take pity on me and allow their recipe to wing its way to my cake maker in Port Douglas, QLD… alas, they merely shook their heads and said forget about it.
They also said that this cake would never withstand being larger than a cupcake as the mixture would cave in.
Dastardly bastards. They may as well have challenged me to a sword fight at dusk.
I went to my guru of cake. I described this cake to her with words like delicate, exotic and exquisite. She had never heard of such flavours in a cake.
There was only one thing for it. Express Post.
From the second she received the slightly sweaty, partly mooshed, icing smeared flying cupcake, she was onboard the adventure. She was dissecting it on her tongue, trying to recreate the texture and flavour. She did all that and more. She not only matched the delicate flavours, but she made it better… and then smothered it in white chocolate ganache.
I didn’t throw a kids party for Kiki’s first birthday. I threw a late lunch feast for a few dear ones who love her to pieces. I thought this was the perfect opportunity to recreate our wedding cake. Maybe it’s a little bit weird, but I’ve actually been dying for an excuse to make it.
The beauty of it is it’s possibly the easiest cake ever. You make it in a food processor. No creaming, no sifting, no nuffing. You chuck everything in, and whizz.
Note : This is to make one 8 inch round cake…. oh, and this batter is so freakin’ yummy, it’s addictive.
What you will need :
For the cake –
- 150g shelled pistachios
- 150g self-raising flour
- 1/2 teaspoon ground cardamom
- 200g castor sugar
- 200g softened butter
- 3 medium eggs
- 1 teaspoon baking powder
- 2 tablespoons milk
- 2 tablespoons rosewater
For the ganache –
- 120g white chocolate, plus a few pieces for garnish
- 60 ml cream
- a small handful of pistachios, chopped, for garnish
Preheat oven to 160C. Grease and line a baking tin.
Very finely grind your nuts in a food processor.
Chuck in your flour, cardamom and sugar and blend to combine. Add the rest of the ingredients and blend until smooth.
Tip into your tin and bake for 55 minutes, or until a skewer comes out clean. Leave to cool in the tin for an hour before turning out (although apparently it’s also divine warm with cream)
Chuck your chocolate and cream into a saucepan and melt together. Leave to cool for a good few minutes before you spoon on. Spoon into the middle and gently push it towards the edge until it runs down the side.
I then melted my remaining few pieces of chocolate and smeared in onto baking paper before rolling it and setting it in the fridge. When you unfurl it you have curls and cool pieces for garnish. Chuck it on with some pistachios and you have yourself a cake that’s fit for a wedding… or a first birthday.
Hooking up with Our Growing Edge. This month’s host is Sonya, at And More Food.
Go see who’s tending their growing edge this month!