Friday, June 25, 2010

The 21st Century Housewife's Arabian Nights Cake





Rosewater has been used in Middle Eastern cooking for centuries, but it is relatively new to us in the west.  This cake is my homage to two pastries from the famous Ladurée in Paris.  One is called L’Ispahan and uses raspberries and rosewater, the other is their iconic Pistachio macaroon - I adore them both.  I also love their Rose Religieux, but that is another story...
½ cup butter, softened
¾ cup white sugar
2 eggs
½ teaspoon rose water 
(Don’t be tempted to use more, it’s strong stuff - but if you don’t have any the cake still tastes lovely if you use 1 teaspoon vanilla instead)
1 cup low fat raspberry yogurt
¾ cup ground almonds
1½ cups flour
2 teaspoons baking powder
½ cup shelled pistachios, roughly chopped
1 cup raspberries, washed and drained thoroughly
additional raspberries and roughly chopped pistachios to decorate
Grease and flour (or line) an 8 or 9 inch square pan.  Preheat oven to 350℉ or 170℃ (160℃ if you have a fan oven).  
In a large bowl, cream the butter and sugar together.  Add the eggs, one at a time, beating after each addition.  Beat in the rosewater and the yogurt.  
In s separate bowl, combine the ground almonds, flour, baking powder and pistachios.  Stir thoroughly to mix.  Gently fold in the raspberries.  
Add the flour, nut and raspberry mixture to the bowl containing the wet ingredients all at once.  Fold through gently but thoroughly.  
Put the batter into the baking pan and bake for 25 to 40 minutes until a skewer inserted in the centre of the cake comes out clean.  Allow to cool in the pan for a bit before removing it to a wire rack to cool completely.  You can then frost it.   
Just cream ¼ cup softened butter with 2 cups of confectioner’s sugar (icing sugar) and then add ¼ teaspoon rosewater - or 1 teaspoon vanilla - and enough cream (usually about 2 to 3 tablespoons) to make a soft, spreadable icing.  Thinking about it, it would be so pretty if you used a bit of food colouring to tint the icing the palest shade of pink.  I’ll do that next time!   Sprinkle with the extra pistachios and pop some of the additional raspberries on top. 
Linking up today Foodie Friday at Designs by Gollum, Food on Fridays at Ann Kroeker's Blog, The Grocery Cart Challenge, Momtrends, Friday Firsts at Dinner at Christina's, I'm Lovin' It Fridays at Tidy Mom and Home and Family Friday at Home is Where My Story Begins.

1 comment:

  1. I've seen another recipe I wanted to try with rosewater. I'm going to have to get some now.

    ReplyDelete

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