Baking

Pistachio and rosewater cake with plums and mascarpone

Name: Pistachio and rosewater cake with plums and mascarpone
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 5 eggs, separated; 300g caster sugar; 220g pistachios, toasted, chopped; Finely grated zest of 1 lemon and juice of 1/2 a lemon; 1 tsp rosewater; 6 plums, halved, stones removed (substitute other seasonal fruit); 250g mascarpone; 300ml pure (single) cream; 2 tbs pure icing sugar, sifted

Rate now

15m

Pistachio and rosewater cake with plums and mascarpone

Jump to recipe

by delicious. team

delicious. team

Oct 01, 2017

This light and nutty cake will be your new favourite sponge recipe. It’s also very versatile. For example, substitute almonds for the pistachios and almond extract for the rosewater, or use other nuts and vanilla bean paste. This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99). Available in stores nationally now.

5 eggs, separated
300g caster sugar
220g pistachios, toasted, chopped
Finely grated zest of 1 lemon and juice of 1/2 a lemon
1 tsp rosewater
6 plums, halved, stones removed (substitute other seasonal fruit)
250g mascarpone
300ml pure (single) cream
2 tbs pure icing sugar, sifted

Method

1.

Preheat the oven to 160°C. Grease a 24cm springform cake pan and line base with baking paper. Line a baking tray with baking paper.
2.

In a stand mixer fitted with the whisk attachment, whisk eggwhites to stiff peaks, then transfer to another bowl. Wipe stand mixer clean, add egg yolks and 200g caster sugar, and whisk until thick and pale. Fold in half the pistachios, then the eggwhite, lemon zest, rosewater and remaining 110g pistachios until just combined. Pour into the prepared pan and bake for 40-45 minutes or until firm to the touch. Set aside to cool in the pan.
3.

Increase oven to 180°C.
4.

Place plum halves, cut-side up, on prepared tray and sprinkle with lemon juice and remaining 100g caster sugar. Roast plum on top shelf of oven for 12-15 minutes or until slightly tender. Set aside to cool slightly.
5.

Whisk mascarpone, cream and icing sugar to soft peaks. Remove cake from the pan and spread mascarpone cream over the top. Add plum and drizzle with plum cooking juices to serve.