With Valentines Day few days away, this heart shaped cake might be just the recipe you are looking for.
|For the Cake|
|Butter, unsalted, softened||200 Grams|
|Caster Sugar||200 Grams|
|Pistachios, shelled||175 Grams|
|Self Raising Flour||140 Grams|
|Cardamom, ground||1.5 Teaspoons|
|Baking Powder||0.5 Teaspoon|
|Sugar Syrup, dil||1 Cup|
|For the Rosewater Cream|
|Icing Sugar||200 Grams|
|Butter, unsalted, softened||200 Grams|
Preheat oven to 180C. Line a sheet cake tin, or 1 (8 inch) round cake pan with baking paper and set aside.
Place pistachios in a food processor and pulse until they are finely ground. Add the flour, cardamom, and baking powder and pulse twice to mix. Remove from food processor, stir to mix and set aside.
In a large bowl, cream together the butter and sugar, until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Once all the eggs have been added, add the rosewater and beat to incorporate. Add the flour and pistachio mixture, and fold using a metal spoon, until all ingredients are well mixed.
Pour the batter onto lined tin and spread evenly. Place in the centre of preheated oven and bake for 15-20 minutes for sheet cake and 30-45 minutes for round cake or until slightly golden and toothpick comes out clean.
Once done baking, cool completely in tin over wire racks. Once completely cooled, you can place in the fridge overnight. This helps the cake become firm and not crumble while you are cutting the portions.
Place the cake over a lined work surface. Using a heart shaped cookie cutter, cut the portions out of the cake. Place the cut hearts on a lined sheet cake tin. Repeat until all cake is finished.
When ready to assemble, make the Rosewater Buttercream. Place icing sugar, softened butter and rosewater in a large bowl and beat with electric mixer until well incorporated. Turn the speed up and beat for 30 seconds more. Set aside.
Take 1 cake heart, brush the top with thinned sugar syrup (1cup sugar and 3 cups water), top with a layer of buttercream, then place another cake round on top and brush with thinned sugar syrup. Repeat till all cakes have 2 cake layers and a buttercream filling in the centre.
Spread a thin layer of buttercream on top of each cake. Sprinkle ground pistachios or other garnish you may have in mind.
Place ready cakes in serving platter or cake stand. Cover and refrigerate until ready to serve. Bring to room temperature about 15 minutes before serving. Serve with Tea or coffee.
Adapted from Dima Sharif's Recipe: http://www.dimasharif.com/2011/08/dimas-pistachio-cake-with-rosewater.html
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