Cream the caster sugar and soft butter until light and fluffy.
3
Step 3
Add the rosewater, ground cardamom and the beaten eggs 1 at a time. Add a spoonful of ground almonds after each egg to stop the mix splitting.
4
Step 4
Add the baking powder to the flour, chopped pistachios and the rest of the ground almonds.
5
Step 5
Add the zest and juice of 1 orange to the egg mix.
6
Step 6
Add the flour and mix slowly into to the egg mix to form a nice loose cake mix.
7
Step 7
Pour the mix into a buttered spring base cake tin and bake for 40 minutes.
8
Step 8
Meanwhile, make the orange frosting by mixing the icing sugar, rosewater and orange juice and zest.
9
Step 9
Once the cake has been cooked and cooled. Drizzle the top with the frosting to make it look super classy. Top with chopped pistachios and dried rose petals.
Ingredients
200 g Country Range Creamery Butter
4 g Country Range Fresh Free Range Eggs
300 g Country Range Ground Almonds
40 g Country Range Pistachios, chopped
100 g Country Range Plain Flour
2 tsp Country Range Baking Powder
175 g Caster Sugar
0.5 tsp ground cardamom
1 g orange zest and juice
1 tbsp rose water
3 tbsp icing sugar
1 g orange juice and zest
2 tsp rosewater
25 g Country Range Pistachios, chopped
1 tsp dried rose petals
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