I'm so excited about this pear, pistachio and rose cake and have just baked it for the second time in a week, this time as a birthday cake to serve to friends. Nigella's Pear Pistachio And Rose Cake (from AT MY TABLE) is a gluten-free cake that is made with pears, ground almonds (almond meal), eggs and sugar. It was just so beautiful and so delicious. It also browns more quickly than sugar so the cake could become too dark in colour during baking. Never mind the rose... still used rose water. Press chopped pistachios into the sides of the cake near the bottom and coming up less than halfway. Add the third cake layer and cover the top and sides of the cake with frosting. Mix the jam, lemon juice and rosewater together in a cup, then brush this glaze over the surface of the cake, removing any small blobs of apricot if there are any. And I heated the jam mix because that didn't just brush on, probably to do with the thickness of my jam. Nigella’s Chocolate Pistachio Cake – The Recipe. Discover (and save!) Served it for a family dinner party & it was a big hit. Jun 11, 2018 - This Pin was discovered by Stephanie Johnson. These ingredients give the cake its moisture and structure. I cooked it 30 minutes longer and used Bougainvillea petals from the garden to decorate it. You will need 1 x 20cm / 9-inch springform cake tin. I’ve been bold with the I would have lined the sides of the tin too as it's very moist. Prep Time 25 mins. We had it still slightly warm, with crème fraiche. When the cake's ready, it will be brown on top, beginning to come away at the edges and a cake tester will come out with just a few damp crumbs sticking to it. I've been bold with the amount of rosewater here but, with the pears and pistachios, it strikes only the most fluttering of floral notes. It’s lovely and moist and ate it with some Greek yogurt with a drizzle of honey. I had 2 pears, which weighed about 600 or 700g together, but I thought it would be OK since it was only 2 rather than 3 pears. As the cake is already quite moist it could end up being too damp. I wasn't sure I'd be able to get untreated rose petals so I got a pomegranate to use that instead for a bit of colour. Sprinkle pistachios over the outer edge on top of the cake creating a 1-inch border. Hope you enjoy this as much as I do! We would not particularly recommend replacing the sugar with honey as it creates several issues and would require quite a few adjustments to the recipe. Method Preheat the oven to 180°C/160°C Fan/350°F. I found it took about 25 mins longer to cook than the recipe states. I can't wait to taste this lovely cake. I posted here a few weeks ago after my first attempt at this cake wasn't very successful - I have tried again, using a slightly larger tin and it has turned out perfectly, so I'm pleased I persevered. Followed the recipe exactly and WOW this cake was amazing! For US cup measures, use the toggle at the top of the ingredients list. https://www.nigella.com/ask/sweetener-for-pear-pistachio-and-rose-cake but had to use hazelnuts as I was out of pistachios, just about to make it again without the improvisation (but the hazelnuts worked really well, I think a choccie toping with the hazelnuts next time and maybe a liqueur instead of the rosewater). Now it looks too nice to slice! Mary. Chocolate Pistachio Cake. Based on Nigella's chocolate pistachio cake. Built by Embark. A friend who is highly allergic to gluten said she hadn't had such a good dessert in years! Sit the cake on a wire rack and leave to cool completely in the tin; like all flourless cakes, it will sink a little. Honey is also hygroscopic, so attracts and retains moisture. Grease the base and sides of a 23cm (9in) round springform tin with non-stick spray, then line both the base and sides with baking paper. Mar 27, 2018 - This is a delicately perfumed confection: yes, a cake, but no ordinary cake; the fruit keeps it so tender and damp that it's as if it's been drenched in light, scented syrup. I have just made this cake and it was a great success. Finally, some honeys have quite a strong flavour and this could interfere with the delicate flavour of the rosewater. If you wanted to use honey in a cake then we would suggest trying Nigella's Honey Chocolate Cake, which uses a combination of honey and muscovado sugar. Will definately make it again. I didn't have a cake tester either, so it was somewhat difficult to tell if the cake was set. It looks and tastes beautiful. True, the amount of rose petals I strew on top makes it look as if you might just as well wear it on your head as eat it, but it's the sort of cake that invites exuberance. Minimal prep and agree with other comments that it’s better in a bigger tin and takes about 25mins longer than recipe states. Grease the sides and line the base of your So moist - and stayed so for a few days. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Copyright © 2020 Nigella Lawson, 450 grams (approx. Unfortunately, the middle of the cake did not set, despite cooking it for considerably longer than the stated time. 3) pears - not too ripe (cored and cut into chunks, skin still on), 1½ teaspoons baking powder (gluten-free if required), 1 pound (approx. Grease the sides and line the base of your springform cake tin with baking parchment. 3) pears - not too ripe (cored and cut into chunks, skin still on). Put the sugar and 100g / ¾ cup of pistachios into a food processor and blitz until the pistachios are finely ground, with a few nubbly bits, too. Then I found that we still had a rose in the garden so I went ahead & used both. Delicious - will definitely be making this again. Print Pin. 2018 - Yes, a cake, but no ordinary cake; the fruit keeps it so tender and damp that it’s as if it’s been drenched in light, scented syrup. Preheat the oven to 170 degrees Celsius. Followed the recipe but used a slightly larger cake tin. Scatter with finely chopped pistachios and strew with rose petals, then sprinkle a few more pistachio crumbs on the top. Copyright © 2020 Nigella Lawson. Thanks Nigella. I do plan to try this one again. But can I replace the caster sugar with honey? Whilst the cake is quite dense, as it’s heavy on pistachios and almonds, it’s not overly sweet and can stand on its own as both a coffee cake or a dessert. Bake for 40-50 minutes, though take a look at 35 and if the cake looks like it's browning too fast, loosely cover with foil. I've been bold with the amount of rosewater here but, with the pears and pistachios, it strikes only the most fluttering of … The flavours are perfectly balanced, fresh, and with just a hint of rosewater. This cake is amazing. I am not a big rosewater flavour fan but it was very subtle alongside the other tasty ingredients. 450g thin-skinned pears (approx 3), such as williams (not too ripe), cored and cut into chunks, skin on All who ate it were so impressed - thank you. Preheat the oven to 180°C/160°C Fan/350°F. Answered on 17th July 2019. 26 พ.ย. Built by Embark. When the cake is completely cold, unclip, remove the base and transfer to a cake stand or plate. Topped with a slightly fruity chocolate ganache. This is a delicately perfumed confection: yes, a cake, but no ordinary cake; the fruit keeps it so tender and damp that it's as if it's been drenched in light, scented syrup. Ingredients Adapted from Nigel Slater’s The Kitchen Diaries. Honey is sweeter than sugar, so the amount required would be lower and you would need to also adjust the amount of liquids in the recipe. Delicious! The Pear, Pistachio And Rose Cake looks divine! The fact that it's effortlessly gluten-free is a bonus. The topping of apricot jam, lemon juice and rosewater is delicious. your own Pins on Pinterest Moral of the story: follow the recipe, as Nigella's recipes are usually spot on. A light and smooth mousse-like cake with a subtle crunch and flavour of pistachios. I can't wait to try it, especially as I have some beautiful organic Damascan rosewater from the Bekaa Valley. Repeat with a second cake layer, topping it with a generous amount of frosting.
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