We always gape at the layer cakes on display at the bakery, but you can whip one up on your own in an hour. This rose and pistachio cake is not only yummy, it makes a wonderful centrepiece for any celebration.
- 4 eggs
- 1 cup (220 g) caster sugar
- 1½ cup (225 g) self-raising flour
- 1 tsp baking powder
- 2 tsps rose water
- 225g softened butter, cut into cubes
- 1/3 cup (80ml) milk
- 600 ml thickened cream
- ¼ cup (90 g) honey
- 375 g raspberries
- 1/3 cup (50 g) pistachios, chopped finely
- Extra honey, to serve
Preheat oven to 180 C.
Grease and line 2 x 20 cm round cake pans.
Combine all the cake ingredients in the bowl of a large electric mixer and beat on low speed until ingredients are combined. Scrape down the sides of the bowl the increase the speed to medium; beat for about 3 mins or until the mixture is smooth and paler in colour. Spoon the mixture in even quantities into the prepared pans. Bake for 20 mins or until cooked when tested with a skewer that comes clean.
Cool the cakes in the pan for 5 mins before turning out onto a wire rack to cool completely.
FILLING Whip the cream and honey until firm peaks form. Reserve ¼ of the cream in a separate bowl. Using your hands, tear the raspberries in half and lightly fold through the remaining ¾ of the whipped cream mixture.
Split the cakes in half. Place one layer on a serving plate. Spread with one-third of the raspberry whipped cream mixture; sprinkle with one-third of the pistachios. Repeat twice, ending with a cake layer.
Decorate the top of the cake with the reserved whipped cream mixture, remaining raspberries and pistachios. Drizzle with the extra honey just before serving.
For a final flourish, adorn the cake with fresh rose petals.