Wednesday, 10 September 2014

Pistachio, Raspberry & Rose Bundt - A Wedding Present

Once upon a time, there were two girls who lived in South East London and who both loved baking.  Over a glass or three of wine they plotted and planned and decided to share their passion for all things baked.  With more than a small dose of trepidation they organised the inaugural gathering of the Band of Bakers - a bake club for South East London - and have never looked back.

Sometime later, one of the girls married the man of her dreams.  The other girl, not content with just buying a wedding gift, decided to create a cake to mark this special, romantic occasion.  A beautiful cake which could be baked again and again as they all lived happily ever after.

For Gemma & Ollie Thomas.


For the cake:

150g unsalted butter, softened
200g golden caster sugar
3 medium eggs
120g plain full fat yogurt (unsweetened)
2 tsp rose water 
150g good quality shelled pistachios, roughly ground 
225g plain flour
2 tsp baking powder
125g fresh raspberries

For the icing and decoration:

2 tbsp rose water
125g icing sugar, sifted
pistachios, roughly chopped
edible dried rose petals


Preheat the oven to 180C.

Prepare a small bundt tin - grease with butter and then coat with a little flour.

Beat the unsalted butter and caster sugar until pale and fluffy.  This will take about 5 minutes in a stand mixer or with an electric whisk.

In a separate bowl beat together the eggs, plain yogurt and rose water.  Add to the butter and sugar mixture and beat until combined.  

Sift the plain flour and baking powder into the mixture and mix until just combined, then gently fold in the pistachios.

Put half of the cake batter into the bunt tin, then push half of the raspberries gently and evenly into the batter. Add the remaining cake batter and repeat the same process with the rest of the raspberries.  Smooth the top of the batter with the back of spoon until all of the raspberries are covered.

Bake in the middle of the oven for 50-55 minutes until golden and risen.  Test with a cake tester - it should come out clean or with just a few moist crumbs, but not wet batter.

Leave the cake to cool in the tin for at least an hour, then turn out onto a cooling rack.  If you try to turn it out too soon, the cake could split.

Whilst the cake is cooling prepare the icing by mixing the rosewater and icing sugar together.  Once the cake has cooled decorate with the icing, chopped pistachios and rose petals.

*A little note about the ingredients for this cake: it will taste so much better if you use really good pistachios and rose water.  I buy both of mine from Persepolis in Peckham.  If you aren't lucky enough to live nearby like me, you can order online.

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