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Pistachio And Rose Water Cake
By
1tsp rose water
One or two drops of rose water
Enough cold water to bind
Edible rose petals, pistachios and pomegranate seeds for decoration For the icing Method
Start by beating together eggs and sugar in a mixing bowl until light and fluffy.
Melt together butter and olive oil.
Slowly mix in the butter, oil, orange juice and zest to the egg and sugar mixture
Blitz the polenta, pistachio nuts, ground almonds, flour and baking powder to a fine crumb, then gently fold into the egg mixture.
Add to a lined cake tin and bake in the oven for 25-30 minutes.
Method: Place the cream in a pan and bring to the boil. Place the chocolate in a bowl and pour over the heated cream, whisk until combined. Cool in the fridge for a minimum of two hours (ideally overnight). Whip the mixture to soft peaks, then add brambles and whip to firm peaks. Cream together the butter and sugar, add the dry ingredients and mix well. Roll out like a sheet of biscuit to about 1cm thick. Bake at 180C, checking after 15mins, take out when it is a nice golden brown, cool then break into a crumble. Bring milk and cream to the boil; whisk egg and sugar together. Take the milk and cream mixture off the heat and carefully whisk into the egg and sugar mix, add the vanilla. Whisk slowly on a gentle heat until it thickly coats the back of a spoon, cool.