FOOD
| SUNDAY • 29 SEPTEMBER 2019
16
maltatoday
Ingredients
• 200g butter
• 200g sugar
• 3 large eggs
• 150g chopped pistachios
• Juice of 1 lemon
• 30ml rosewater
• 135g flour
• 2tsp baking powder
• 30ml heavy cream
• Fresh roses to decorate
Method
1. Pre-heat oven to 160 degrees.
2. Cream the butter and sugar
together until fluffy, then add the
rosewater. Adding the flavour at
this stage will help distribute it bet-
ter rather than adding it at the end.
3. Add the lemon juice and pistachios
to the mix, keeping around 2 tbsp
at the side for decoration.
4. Fold in the flour and baking pow-
der.
5. Transfer the mix to a 9-inch baking
tray and bake in the oven for
around 40 minutes. The top will
start to brown after a couple of
minutes but don't be tempted to
open the oven mid-baking as this
will make the cake sink in the mid-
dle.
6. Once done, let the cake cool com-
pletely on a cooling rack.
7. Whip up the cream, smear it all
over the top of the cake, sprinkle
the pistachios and rose petals and
voila! Your show stopping cake is
ready to be served.
Fran Farrugia
Baked
Middle-Eastern pistachio rosewater cake
