Description
This stunning cake is made with freshly ground pistachios, pureed dried apricots and fragrant rosewater. It is incredibly easy to make as almost all the work is done in a food processor!
Ingredients
Scale
Cake
- 100g soft dried apricots
- 3/4 cup water
- 3/4 cup shelled pistachios
- 3/4 cup (110g) plain (all-purpose) flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamon
- 3/4 cup caster (superfine) sugar
- 1 teaspoon rosewater
- 3 eggs, at room temperature
- 1/2 cup rice bran oil (or any other flavourless oil)
Rosewater Syrup
- 1/2 cup (115g) caster (superfine) sugar
- 3/4 cup water
- 1/2 teaspoon rosewater, or to taste
Rosewater Glaze
- 3/4 cup (95g) icing (confectioners) sugar, sifted
- 1 – 2 tablespoons milk
- 1 teaspoon rosewater, or to taste
To Garnish (optional)
- 1/4 cup shelled pistachios, finely chopped
- Dried edible rose petals
Instructions
- Preheat oven to 180C conventional or 160C fan-forced. Grease and line a 20cm springform cake tin with baking (greaseproof) paper.
- In a small saucepan, simmer dried apricots and the water until the apricots are soft and plump. Be careful not to allow all the water to evaporate as the apricots can burn (add a little more water if need be). Set aside to cool slightly.
- In a food processor, blitz the pistachios until they form a meal (similar to the consistency of almond meal). Add the apricots, flour, baking powder, ground cardamon, sugar, eggs and oil. Process until you get a smooth batter. Add the rosewater and pulse until just combined.
- Pour batter into prepared tin and bake for 40 to 45 minutes, or until a skewer comes out clean when tested.
- At the 30 minute mark of baking, make the rosewater syrup by combining all the ingredients in a small saucepan. Bring the mixture to the boil and then reduce heat and simmer for 5 minutes or until it becomes syrupy.
- As soon as the cake is out of the oven (while it is still in the cake tin), use a toothpick or skewer to pierce holes in the top of the cake. Carefully pour the hot rosewater syrup over the hot cake a little at a time – wait for the cake to absorb the syrup before adding more. Allow the cake to cool completely in the tin on a wire rack.
- Meanwhile, make the rosewater glaze by combining the icing sugar, rosewater and milk until you get a smooth, pouring consistency.
- When the cake is cool, turn the cake out onto serving plate. Drizzle the glaze over the top of the cake and garnish with extra chopped pistachios and edible dried rose petals, if using.
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days.
- If you prefer, you can skip the glaze altogether and simply dust the cooled cake with icing sugar. It won’t have quite the effect of a drippy glaze but it will still be beautiful to eat.
Keywords: Pistachios, cake, rosewater, apricots