Shane Smith's pistachio & rosewater cake: Today
Ingredients
Serves: 8Prep: 20 minutesBake: 50 minutes
Cake· 225g butter· 225g caster sugar· 3 large eggs· 1 tsp baking powder· 100g ground pistachio· 100g ground almonds· 100g coarse polenta· Zest of ½ large orange· 1 tbsp rosewater
Soaking Liquid· Juice of 1 large orange· 1 tbsp rosewater
Icing· 120g icing sugar· 1 tsp rosewater· Cold water
Garnish· 50g pistachios, chopped· Dried rose petals (optional)
Method
Preheat your oven to 170°C/150°C fan.
Grease and line the base and sides of a 20cm loose-bottom cake tin with parchment and set aside.
Cream the butter and sugar together until soft and pale.
Gradually add the eggs, scraping down the bowl between each addition.
Add the zest and rosewater and mix to combine.
Gently fold through the pistachios, almonds, polenta, and baking powder.
Spoon the mixture into the prepared tin and bake for 45–50 minutes.
Once baked, mix the rosewater and orange juice and pour over the warm cake.
Allow the cake to rest in the tin for 15 minutes, then remove and transfer to a wire rack to cool completely.
For the icing, add the rosewater to the icing sugar, then drizzle in a little water and stir until smooth.
Spoon the icing over the cooled cake and spread to the edges.
While the icing is still wet, sprinkle over the chopped pistachios and rose petals, if using.
