The ultimate pretty party cake. I love the flavours of pistachio and rose together and the green and pink colours make me happy. This is where I get out my vintage crockery and go to town. I have inherited lots of beautiful china including that shown in the picture.
MAKES 1 CAKE TO CUT INTO 6
butter or vegetable oil for the tin
300g shelled pistachios
4 tbsp Xylitol (see below)
8 medium egg whites
200ml double cream
1 tsp vanilla extract
200g Xylitol icing sugar
1 tsp rosewater
splash of water to get to icing consistency
dried or crystallised rose petals and
■ Preheat the oven to 170C/gas 3. Grease and line the base of a small deep cake tin measuring about 16cm-17.5cm across and 10cm deep. Blitz the pistachios and half the sweetener in a blender or processor until fine and powdery. In a clean bowl, whisk the egg whites until they form soft peaks and then gently, one spoonful at a time, whisking in between, add the remaining sweetener and whisk until stiff. Fold in the powdered nut mix and mix well.
■ Pour into the cake tin and bake for 30 minutes, then cool. When cooled completely, make the filling. Whisk the double cream and vanilla together to form soft peaks. Slice the cake very carefully horizontally across into three layers (it is extremely delicate, so be gentle). Spread half the cream mix on the bottom layer, then place another layer of cake followed by cream, and place the final cake layer on top. To make the icing, whisk the icing sugar, rosewater and water together (use just enough water to achieve a drizzling consistency), then drizzle the icing over the cake and decorate with rose petals and pistachios.
PET SAFETY NOTE
Please be aware that Xylitol is toxic to dogs. Don’t give your pet anything containing Xylitol: if this is a concern for you use an erythritol sweetener instead.