Pistachio and rosewater layer cake

Ingredients
Pistachio cake

• 200 gram roasted unsalted shelled pistachios
• 250 gram butter, softened
• 1 1/2 cup (330g) caster (superfine) sugar
• 2 teaspoon finely grated lemon rind
• 4 eggs
• 1 cup (150g) plain (all-purpose) flour
• 1/2 cup (75g) self-raising flour
• 3/4 cup (200g) greek-style yoghurt

Rosewater butter cream

• 250 gram butter, softened
• 2 teaspoon rosewater
• 3 cup (480g) icing (confectioners') sugar

Method

• Pistachio and rosewater layer cake
• Preheat oven to 170°C/340°F. Grease a deep 22cm (9-inch) round cake pan and line base and side with baking paper.
• Blend or process nuts until finely ground.
• Beat butter, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, yoghurt and 1 cup of the ground nuts. Spread mixture into pan.
• Read more please visit : www.womensweeklyfood.com.au

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