So a couple of months back I got an email from my bestie, the subject line read “I just made the most mackin’ cake…” Needless to say, my interest was piqued. When I read on to discover that said cake was made with ground pistachios and rosewater and topped with rosewater cream, I was sold. And when I made it for the office the other day, everyone who tasted it was sold too. It is just so freakin’ good. We share a lot of recipes and menu ideas and I am very pleased to be able to share this wee gem with you.
I love how recipes evolve as different people put their own slant on flavours, techniques and presentation. As to be expected I made a few tweaks to the recipe that was passed onto me. I added a pistachio praline crust which adds a crystalline, crunchy edge to lead you into the buttery, floral cakey goodness.
This recipe is for one large cake. To make the little cakes in the photograph I made one big cake and then used a round cutter to cut several smaller cakes from this which I rolled in the praline, but you could decorate one large cake in exactly the same way. The cake needs to be completely cold before you crust it or it will crumble.