Pistachio and Rose Madeira Cake
Tamal created this dish for Great British Bake Off ™ Series 6. For the opening Signature of Cake Week he gambled on pistachio and rosewater over the safe citrus route, injecting the syrup through the warm crumb with a syringe so every slice carried the fragrance evenly. Mary Berry praised its lovely texture and perfect bake, calling the flavours stunning.
- Time: 120 min
Source: Relaxed Recipes
Ingredients
- FOR THE PISTACHIO MADEIRA SPONGE
- unsalted butter, softened, plus extra for the tin
- caster sugar
- large eggs, room temperature
- self-raising flour, sifted
- ground pistachios, unsalted and finely ground
- Finely grated zest of 1 lemon
- fine salt
- pistachio or almond extract
- whole milk, to loosen
- FOR THE ROSEWATER SYRUP
- water
- lemon juice
- rosewater, added off the heat
- FOR THE GLAZE & FINISH
- apricot jam or clear apple jelly, warmed and sieved
- shelled pistachios, chopped
- Small handful candied lemon peel
- dried edible rose petals
- EQUIPMENT
- loaf tin or deep 8-inch round tin, greased and lined
- Electric stand mixer or hand mixer
- Fine grater
- Large clean syringe
- Skewer or thin knife
- Small saucepan
- Pastry brush
- Wire cooling rack