Tag Archives: rose

Welcome Back Cake

My parents had been away for a few months on their annual migration to a warmer climate.

To welcome them back I wanted to make them something special …

(this was also the first cake I was going to make/eat in three weeks as I am trying to lead a healthier lifestyle; unfortunately 5 portions of cake and chocolate a day wasn’t a good idea and that explains why I haven’t blogged for a month!)


My Rose and Pistachio Cupcakes are a firm family favourite, so I knew a big cake version would be a hit, and after trying ‘Raspberry and Pistachio Slices’ from Mason Blanc I knew raspberries would compliment this cake perfectly.

For the cake I decided on a genoise sponge, as it was so easy to slice into layers last time, and I still haven’t found my cake slicer/layerer thingy.



100g unsalted butter
100g pistachios
300g golden caster sugar
6 tbsp semi-skimmed milk
6 large eggs, at room temperature
2 tbsp cornflour
175g plain flour

Soaking syrup:
2 punnets of raspberries (150g each)
Juice of half a lemon
2 tablespoons icing sugar

600ml double cream
2 tablespoons icing sugar sieved
2 tablespoons rose water (or to taste)
Pink/red food colouring (I used Wiltons gel colours in ‘rose’)

1) Place the butter and milk into a saucepan and heat until the butter has melted. Turn of the heat, and leave aside.


2)Grind the pistachios into a fine powder using a coffee grinder


3)Crack the eggs into a bowl and add the sugar, whisk for 10-15mins until the mixture has thickened and leaves a trail when the whisk is pulled out. As the cake doesn't have any raising agents this is important to give the sponge a bounce and make it rise nicely


4)Mix together the dry ingredients and seive into the egg/sugar mix. Gently fold in. 5)Pour the melted butter/milk mixture at the side of the bowl, again stir in gently til fully combined


6)Divide the mixture between two cake tins (or use one deeper and adjust cooking time). Bake at 170C for 20-25mins (or until a skewer comes out clean) 7)Once ready, remove from cake tin and leave to cool on wire rack

8)While the cakes were cooling I made a raspberry sauce to soak the cakes with.  This was made by mashing and seiving 2 punnets (150g each, I actually only used about 1.5 and ate the rest 😋).  The juice was heated with the juice of 1/2 a lemon and 2tablespoons of icing sugar.


Slice the cakes in half to get 4 layers


Brush each layer with the raspberry sauce

9) For the icing :Empty the cream with the icing sugar and whisk until at soft peaks, add the rose water to taste (I used two tablespoons, but add in small quantities until you get the level of rosiness you want) and the food colouring. Whisk a little bit more. Decorate cake as desired.


I wanted to do a naked cake with pretty edges, so piped the cream around the edges of each layer and just spread it in the middle and sprinkled some pistachios on top.


For the top of the cake I just spread the cream across and dotted some leftover raspberries on top, with a final sprinkling of pistachios




Mmmm... Delicious


La Vie en Rose

I made these Rose and pistachio cupcakes to accompany my Ferrero Rocher cupcakes, because apparently not everyone likes chocolate, I know, shocking right?

These really are a decadent cupcake, a beautiful pink rose concealing a dreamy rich green interior.

I think I say this about everything I make, but these really are the most amazing flavour combination. A delicate rose with a rich pistachio, they have a very Middle Eastern vibe. They really are only for special occasions, and make any cake plate look feminine and beautiful.

I use this recipe for the cupcake, I grind the pistachios using a coffee grinder to give them a powder like texture. This gives the cakes the most beautiful green colour without the use of any artificial colourings.
The recipe makes 12 regular cupcakes, if you are using muffin cases you will get about 9-10.

Once cooled I pipe on my delicious Rose frosting.
Whisk 125g of unsalted butter, gradually adding 250g sieved icing sugar until fully incorporated. Add Rose water for flavouring, I usually add 1-1.5 tablespoons, but it’s really to your taste, some rose waters can be very sweet so it’s a good idea to add it in half spoons till you get the amount that’s good for you. If necessary add some milk if you need to thin down the frosting. Whisk for 5mins to get the frosting light and fluffy.
A few drops of pink gel colour to get your rose colour (you could make them more red rose like, but I prefer a light pink).
Then using a Wilton 2D nozzle pipe your rose.
Sprinkle with ground pistachio.

Simply Beautiful


The first time I made these I made fondant roses to decorate, and used pistachio slices for leaves, clever eh 😉


Next time I would like to add some ground cardamon seeds to the frosting. Or to go for something slightly lighter, add ground cardamon seeds to a plain cupcake base and top with Rose frosting. Mmm … Cardamon and rose 🙂