I hope you’re all enjoying the sunshine here in England, it’s a lovely time of year… the roses are starting to bloom and gardens still have that fresh, green look.
We’re all hoping the sunshine will last through to next weekend, when most of us have an extra day off work to celebrate the Queens diamond jubilee.
You may remember that I wrote a post in February about planting Jubilee roses to celebrate a diamond anniversary. There are lots of gorgeous roses with ‘jubilee’ or ‘diamond’ in ther name, making them the perfect plant to celebrate an anniversary.
They’re such versatile plants too, you can use dog-roses in natural settings, mix classic English roses with other plants such as lavender or have them climbing up your house ….. and how about including them in your baking?
I was talking recently to Tracy, who writes a wonderful baking blog over at Magenta Cakes, about using crystalised rose petals in baking. She’s come up with this fabulous recipe for Rose-water and Pistachio cake, decorated with rose petals:
Pistachio & Rose Water Cake.
150g (5oz) shelled pistachios
225g (8oz) butter, softened
225g (8oz) caster sugar
3 large eggs
Juice of 1 lemon
4tsp rose water
1 tsp baking powder
125g (4.5oz) self-raising flour
For the rose decoration
1 pink rose, un-sprayed (check with florist, if you’re not using a rose from your garden)
1 egg white
3tsbp of caster sugar
23cm ( 9inch) springform cake tin, greased and bottom lined.
1/ Rose decoration
– Pull the petals carefully from the rose.
– Beat the egg white with a fork until frothy.
– Coat each rose petal with the egg white using a paintbrush.
– Dip the coated petal into the caster sugar and shake off the excess.
– Leave to dry for about 30 minutes.
2/ The Cake
– Pre-heat the oven to 150C/300F/gas mark 3
– Lightly toast the pistachios in the oven until golden brown, cool them slightly and then blitz them in a food processor until powdery.
– Reserve 2tsp and put to one side.
– In a mixer or with an electric whisk, mix together the butter and sugar.
– Add the eggs one at a time whilst mixing in the flour to prevent it curdling.
– Add the lemon juice and rose water.
– Finally incorporate the baking powder, pistachios and a pinch of salt.
– Mix together until fully combined. The mixture should be a soft dropping consistency. To soften the consistency further, add a drop of water to the mixture.
– Transfer the mix to the tin and level the top and bake in the oven for 40-50 minutes or until a skewer comes out clean.
– Check after 30 minutes and cover the top of the cake with foil if the cake is too coloured.
– Allow to cool for 10 minutes before transferring to a wire rack and then allow the cake to cool completely.
To decorate the cake
– Sift icing sugar over the top of the cake and scatter the reserved pistachios over the top. Finish with adding the rose petals on top.
– It can be frozen undecorated, and will keep for 3 days in an airtight container.
It’ll be perfect for this long bank holiday weekend whatever your plans are.
Have a look at Tracy’s blog, there are lots of gorgeous baking recipes and she has cake decorating classes too.
I’m going to bake this at the weekend, let me know if you do too.
cake images: Tracy Stonard
rose image: Jill Anderson