Rav Bansal's Pistachio, Cardamom & Rose Water Cream Cake
- 222g unsalted butter, at room temperature
- 225g golden caster sugar
- 4 large eggs, at room temperature
- 150g self-raising flour
- 100g pistachio nuts, finely ground
- 1 1/2 tsp baking powder
- 1 tsp ground cardamom
- 50ml whole milk
- 100ml double cream
- 250g mascarpone
- 30g icing sugar, sifted
- 2 tsp rose water
- 50g pistachio nuts, roughly chopped
- Edible dried rose petals, optional
Preheat the oven to 180c/Fan 160c/Gas 4. Grease two 8-inch sandwich tins, then line the base of each tin with baking parchment and dust with flour.
In a large bowl, cream together the unsalted butter and golden caster sugar until pale and fluffy.
In a separate bowl, sift together the self-raising flour, ground pistachios, baking powder and ground cardamom, and mix well.
Fold the flour into the mixture, followed by the whole milk. Be careful not to over mix it.
Pour the batter into the prepared tins and bake for 25-30 minutes, until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven and allow to cool for 10 minutes in the tins before turning out onto a wire rack to cool completely. Meanwhile, prepare the filling.
Place the double cream in a bowl and whisk until you have soft peaks.
In a separate bowl, mix together the mascarpone with the icing sugar and then fold in the double cream, followed by the rose water. Mix together until well combined.
Spread half of the rose cream onto one of the sponge layers. Sandwich with the other sponge layer and spread the remaining cream on top.
Sprinkle the crushed pistachios on top, along with the dried rose petals (if using). Serve and enjoy!