1.If the cake is not properly cooked in the middle and it is taken out of the oven too soon. Preheat the oven to 350° F. In a stand mixer fitted with a paddle attachment, cream the butter and the sugar until pale and fluffy, 3 to 5 minutes. Use the flat side of a large knife to crush the cardamom pods and place the seeds in the small bowl of a food processor, the outer pod shells can be removed and discarded. © 2015 Shades of Cinnamon. Enjoy and let me know if you have tried it. Blend or process nuts until finely ground. I agree the syrup does make it very sweet, but as it was not my personal recipe I didn’t want to change anything. Mix together until well combined and set aside. ; Step 2 To make the cake, place cardamom seeds and pistachios in a mini food processor or coffee grinder and whiz until pistachios are finely ground. Place all the ingredients in a small saucepan over a medium heat and bring to the boil, stirring so that the sugar dissolves. Hello Fatima, I am so sorry that your cake has not been a success (twice) as the ingredients are very costly and I know how devastating it can be when that happens. This recipe is the property of Ottolenghi and therefore I made it exactly as his recipe specifies. In this case, how much water should I add to this to be able to use it, or should I use a lot less essence, a d if so how much TIA xx. Could we replace, say, half of the rosewater in the syrup with something else? I want to cry. Preheat oven to 170°C/340°F. Such a lovely complex cake. I think maybe some rosewater’s are stronger than others, because I have bought 750ml bottles of it, which I found much milder than the small bottle I buy from a diffent supplier. The consistency is very watery and all this syrup is going to be poured onto the cake. Pistachio and rosewater layer cake. Pistachio Cake with Rosewater Buttercream Makes a 7 inch round cake. Maybe try it on a small piece of cake first before you pour it over the whole cake. Also remember to be very careful about the strength of the rosewater, see the thread below in the comments about rosewater/rose essence, as there are so many different strengths of rosewater, and some are very overpowering. If your skewer inserted into the cake does not come out clean, then it means the cake needs to bake for a little longer. This is a drizzle cake, so while it is still warm the beautiful sweet and rosy syrup is poured over the top of the cake, which makes it so sweet and moist. From the Book "Sweet" by Yotam Ottolenghi and Helen Goh, Preheat your oven to 180ºC (160ºC if you are using a fan setting), Grease and line a 23cm springform cake tin. Thanks for your input Sarah, it always helps for others who are planning to bake this cake. Thanks so much for your feedback. I followed the instructions exactly. Bring to the boil, stirring so that the sugar dissolves, and then remove from the heat: don’t worry that the consistency is thinner than you might expect: this is how it should be. Take care and stay safe. Hi Tanisha, Yes this is a very buttery recipe and because of the syrup poured over the cake after cooking, makes for a very moist cake. 220 g unsalted butter 3/4 cup plus 2 tbsp castor sugar 4 eggs, lightly beaten 120 g almond meal (ground almonds) 120 g pistachio meal (ground pistachios) 50 g (approx 1/2 cup) plain flour 1 tbsp grated orange zest (optional) Rosewater Buttercream. 1. Add the salt, the vanilla, the food coloring, and two tablespoons rosewater … Pour the batter into the prepared tin and level the top. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean but oily.