Ingredients
Serves: 8
Prep: 20 minutes
Bake: 50 minutes
Cake
· 225g butter
· 225g caster sugar
· 3 large eggs
· 1 tsp baking powder
· 100g ground pistachio
· 100g ground almonds
· 100g coarse polenta
· Zest of ½ large orange
· 1 tbsp rosewater
Soaking Liquid
· Juice of 1 large orange
· 1 tbsp rosewater
Icing
· 120g icing sugar
· 1 tsp rosewater
· Cold water
Garnish
· 50g pistachios, chopped
· Dried rose petals (optional)
Method
- Preheat your oven to 170°C/150°C fan.
- Grease and line the base and sides of a 20cm loose-bottom cake tin with parchment and set aside.
- Cream the butter and sugar together until soft and pale.
- Gradually add the eggs, scraping down the bowl between each addition.
- Add the zest and rosewater and mix to combine.
- Gently fold through the pistachios, almonds, polenta, and baking powder.
- Spoon the mixture into the prepared tin and bake for 45–50 minutes.
- Once baked, mix the rosewater and orange juice and pour over the warm cake.
- Allow the cake to rest in the tin for 15 minutes, then remove and transfer to a wire rack to cool completely.
- For the icing, add the rosewater to the icing sugar, then drizzle in a little water and stir until smooth.
- Spoon the icing over the cooled cake and spread to the edges.
- While the icing is still wet, sprinkle over the chopped pistachios and rose petals, if using.
