Today’s cake – pistachio sponge with rosewater buttercream

This was inspired by the pistachio and rosewater cupcakes at Ghermez, which I adore. You could also split this into two layer cakes, with the buttercream in the centre and dusted with icing sugar on top.

pistachio sponge

190g plain flour, sifted
100g pistachios, finely ground
80g unsalted butter, melted and cooled
8 eggs at room temperature
220g caster sugar

Rosewater buttercream
85g softened butter
1 1/2 cups icing sugar, sifted
1 1/2 tablespoons rosewater
50g pistachios, coursely chopped

Making it
1. Grease a 20cm cake tin and line the base and sides with baking paper
2. Pre-heat oven to 160 degrees celsius
3. Combine flour and ground pistachios in a bowl and set aside
4. In a bowl combine eggs and sugar and whisk with an electric mixer for 6-7 minutes
5. Gradually fold in flour and pistachio mixture
6. Fold in melted butter
7. Pour into prepared cake tin and bake for 30-35 minutes, or until the cake, when gently pressed in the centre, springs back
8. Once ready, turn out onto a wire cake rack to cool
9. For the buttercream, beat icing sugar and butter until pale and fluffy. Add the rosewater and combine.
10. Spread the buttercream over the cake, and sprinkle with chopped pistachios

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