Wednesday, March 12, 2014
Spring is what comes to mind when thinking about this cake, as it is citrusy, moist and loaded with two kinds of nuts. Really quite nice actually. The recipe, which is adapted from Nigel Slater's cookbook, "The Kitchen Diaries", originally called for crystallized rose petals and rose water. The cake looks glorious in his photo dressed with the lemon frosting and the bright colors; the pink from the flowers and the green from the pistachio pieces. I did not add the rose petals or rose water, only because I did not have any on hand. I plan on adding both to my must haves in the kitchen list. I do enjoy collecting new foods and spices, to further expand my cooking knowledge. Sometimes it's the littlest dab of this or a touch of that, that completely takes a dish to a new level.
Anyway, if you can, bake this cake soon to help bring in the new season.
1/2 pound, plus 2 tablespoons unsalted butter (softened)
1 cup plus 2 tablespoons superfine sugar
3 large eggs
2/3 cups shelled pistachio nuts
2/3 cup ground almonds
1 orange (zest ed and juiced)
1 1/4 teaspoons rose water
1/2 cup plus 1 tablespoon flour
Crystallized rose petals and shelled pistachio nuts, to decorate (optional)
For the icing:
3/4 cup powdered sugar
2 generous tablespoons lemon juice
Preheat oven to 325F. Line the bottom of a non-stick 9-inch cake pan with parchment paper.
Cream the butter and sugar in a food mixer until light and fluffy. Add eggs one at a time, blending between each one.
In food processor add pistachios and pulse until nuts are a fine crumb. Add ground pistachios and almonds to butter mixture. Next add the orange zest and juice, mix. (This is point where Mr. Slater adds the juice of the orange with the rose water, then adds to mix). Then fold in flour.
Spoon dough into baking pan, bake 50 minutes, be prepared to place aluminum foil over the cake the last 10 minutes of baking to keep top from getting to brown.
Let cool in pan. Decorate with icing and let set. Here is where he adds the rose petal and pistachio pieces. (I drizzled icing over the cake when slightly warm and let it soak in). Then sprinkled with a light coating of powdered sugar, pistachios and some zest ed lemon peel. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
you may also like
There is nothing like the smell of cauliflower caramelizing. The amazing aroma and smokiness flavor just cannot be beat. Before servin...
Last week my mom, sister and I went to the Butterfly Wonderland exhibit in Scottsdale Arizona. We spent most of our time in the conserva...
Mini Crab Cakes Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stic...
Baked halibut with Panko, Lemon and Parsley The weather has been kind of odd this summer. Lots of rain and then warm humid days makes f...
After some time off and a little relaxation the Cottage Cooking Club is working together again for a 6 month revival. For those of you tha...
Salmon Chowder We arrived home, in Phoenix two nights ago. First thing the next morning was our walk and then coffee. After checking my ...