Sugar Time - Pistachio and Rosewater Cake with Frozen Natural Yoghurt
Stonesoup have lots of simple, elegant recipes on their blog, which we do enjoy. As the weather gets hotter, our temprament for complicated recipes does seem to lessen. And as a bonus, Stonesoup is Australian so no need for conversions here...
To make the syrup you will need... Full story here
300g sugar‚ 180mL water‚ 1T lemon juice‚ 1T rosewater, optional.
For the cake you will need...
250g shelled pistachios, ground‚ 5 eggs, separated‚ pinch salt‚ 200g caster sugar‚ 1/2t ground ginger‚ 75g shelled pistachios, extra
Make the syrup first but combining water and sugar in a small saucepan and simmering for 5mins. Allow to cool and then stir in remaining syrup ingredients and refrigerate until needed.
Preheat oven to 180C. Grease a 24cm springform cake tin. Beat eggwhites with salt until soft peaks form then gradually add 100g caster sugar a small amount at a time. Beat until smooth and glossy.
Beat yolks until pale and then beat in remaining caster sugar until dissolved. Stir through ground nuts and a few spoons of eggwhite mixture. Add yolk mixture to the whites and fold gently until well combined. Gently transfer mix to the cake tin and bake 45mins or until a skewer inserted in the middle comes out clean. Leave to cool in the oven with the door open for 15-20mins.
Pierce cake all over with a skewer and then pour cold syrup over cake allowing it to soak in. Stand at room temp for at least 10mins before serving with frozen yoghurt or cream.
Frozen Natural Yoghurt‚ makes approx 800mLThis speedy creation is a lighter more tart alternative to icecream, not to mention kinder to the waistline. The creamier the yoghurt the better the results. You can also experiment with flavoured yoghurts that generally don't need any additions. just pop in the icecream machine and let it do its magic.
800g natural yoghurt.‚ 200g icing sugar. Combine yoghurt and sugar and freeze in an icecream maker according to the manufacturer's instructions.
Recipe from Stonesoup
