One of the most exciting female chefs of the moment takes her inspiration from her Turkish and Bulgarian roots. Balancing yoghurt with a pinch of cardamom spice, this gem stays deliciously moist for days.
Preparation time
15 minutes
Cooking time
1 hour
Ingredients (serves 8 - 10)
- 200g ground pistachios
- 1/2 tsp ground cardamom
- 150g unsalted butter
- 225g self-raising flour
- 185g caster sugar
- 3 eggs
- 125ml thick yoghurt
- 100g white chocolate
- 200g cream cheese
- 1/2 tsp rose water
- 1 tbsp icing sugar
- 1/4 tsp ground cardamom
- 1-2 small edible roses
- 1 tbsp icing sugar
Method
Step 1: Preheat the oven to 180°C/gas 6. Butter and line a 20cm cake tin with baking paper.
Step 2: Blend the ground pistachios, cardamom, butter, flour and sugar in a food mixer. Then combine with the eggs and yoghurt in a mixing bowl. Pour the mixture into the cake tin and bake in the oven for one hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.
Step 3: To make the frosting, melt the chocolate in a bowl over a saucepan of simmering water, and allow to cool. In a separate bowl combine the cream cheese with the rose water, then add the cooled chocolate. Sift in the icing sugar and sprinkle in the ground cardamom. Mix well until you have smooth cream.
Step 4: Serve cake accompanied by the chocolate and cardamom cream. Sprinkle with edible roses and dust with icing sugar.
From Orient Express by Silvena Rowe (£20, Hutchinson)
