FOOD
maltatoday | WEDNESDAY • 13 NOVEMBER 2019
14
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. Preheat oven to 160 degrees.
2. Cream the butter and sugar to-
gether until fluffy, then add the
rosewater. Adding the flavour
at this stage will help distribute
it better rather than adding it at
the end.
3. Add the lemon juice and pis-
tachios to the mix, keeping
around 2 tbsp at the side for
decoration.
4. Fold in the flour and baking
powder.
5. Transfer the mix to a 9inch bak-
ing 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 tempt-
ed to open the oven mid-baking
as this will make the cake sink in
the middle.
6. Once done, let the cake cool
completely 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
