Pistachio and rosewater layer cake Recipes

Posted on

The production process is really easy, you just require to comply with the techniques that we have created on this page. The adhering to are the stages of how to prepare Pistachio and rosewater layer cake.

Ingredients
Pistachio cake

  • 200 gram roasted unsalted shelled pistachios
  • 250 gram butter, softened
  • 1 1/2 cup (330g) caster (superfine) sugar
  • 2 teaspoon finely grated lemon rind
  • 4 eggs
  • 1 cup (150g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour
  • 3/4 cup (200g) greek-style yoghurt

Rosewater butter cream

  • 250 gram butter, softened
  • 2 teaspoon rosewater
  • 3 cup (480g) icing (confectioners’) sugar

Method

  • Pistachio and rosewater layer cake
  • Preheat oven to 170°C/340°F. Grease a deep 22cm (9-inch) round cake pan and line base and side with baking paper.
  • Blend or process nuts until finely ground.
  • Beat butter, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, yoghurt and 1 cup of the ground nuts. Spread mixture into pan.
  • Read more please visit : www.womensweeklyfood.com.au


Thank you for visiting our blog site. Hopefully the guidelines for making Pistachio and rosewater layer cake recipes above can be helpful for you. And don’t neglect to share this recipe by clicking the PIN switch listed below, as well as share it with all your close friends.