Friday, 24 February 2017

Rose and Pistachio Bundt Cake...


This recipe has been requested so many time, that I have decided to put the recipe on the blog. It is such a flexible recipe, you can use whatever flavourings you desire.
Since I hadn't planned on putting this recipe up, unfortunately, I did not take a picture of it after it was sliced.
The cake is flavoured with rose water and pistachio paste, with a crunchy pistachio streusel in the centre.
I used a store bought pistachio paste, but for those who are unable to find any, I have included an easy recipe that works just fine. Not authentic, but it will do...
Ingredients:



Streusel:

100 grams coarsely chopped pistachios
45 grams muscovado sugar
2 -3 teaspoons rose water (or to taste)



Batter:

250 grams unsalted butter, softened
2 large eggs, beaten
150 grams caster sugar
125 ml sour cream*
100 grams pistachio paste (see recipe below)
1 teaspoon rose water, optional
300 grams flour
1/2 teaspoon bicarbonate of soda
2 teaspoons baking powder
1/4 teaspoon salt



Preheat the oven to 180° C. Grease a bundt pan very well. I use baking spray.




Combine the streusel ingredients and set aside.




Place the butter, eggs, caster sugar, sour cream, pistachio paste, and rose water in the bowl of an electric mixer, and beat until smooth and creamy.

Sift the dry ingredients together and add to the butter mixture, folding in gently, but thoroughly.
Pour half the batter into the bundt tin. Sprinkle 2/3 of the streusel over, then pour the remaining batter in. Sprinkle the remaining streusel over. Gently press the streusel into the batter so that it does not crumble after baking. Bake for approximately 40-45 minutes or until a skewer comes out clean. Remove from the oven, and place on a wire rack to cool. Once completely cool, unmold onto  a serving plate. Dust with icing sugar before serving. Enjoy! 
*Note: I added 125 ml of sour cream as my pistachio paste was quite runny. If your paste is thicker, then increase the amount of sour cream 175 ml, or just enough to make a cake-like batter.


Pistachio paste:
 150 grams shelled pistachios
1 tablespoon flavourless oil
1-2 tablespoons sugar syrup or liquid glucose

Soak pistachios in boiling water for 15 minutes. Slip off the skins, then toast in the oven for a few minutes. Cool, then place in a spice grinder, and grind until it starts to form a paste. Add the oil and continue to grind. Then add the sugar syrup. Pulse until it comes together. The consistency should be similar to peanut butter. Place in a jar and keep refrigerated.

Note: it is not absolutely  essential to remove the skins of the pistachios, but the Colour and consistency would be much better if you do.