146 The Australian Women’s Weekly | MAY 2019
Entertaining
Rose and pistachio
layer cake
SERVES 8 PREP AND COOK TIME 1 HOUR4 eggs
1 cup (220g) caster sugar
1 ½ cups (225g) self-raising flour
1 teaspoon baking powder
2 teaspoons rose water
225g softened butter, cut into cubes
⅓ cup (80ml) milk
FILLING
600ml thickened cream
¼ cup (90g) honey
375g raspberries
⅓ cup (50g) pistachios, chopped finely
extra honey, to serve1 Preheat oven to 180°C (160°C fan-
forced). Grease and line 2 x 20cm round
cake pans.
2 Combine all the cake ingredients in
the bowl of a large electric mixer and
beat on low speed until ingredients are
combined. Scrape down the sides of
the bowl then increase the speed to
medium; beat for about 3 minutes
or until the mixture is smooth and paler
in colour. Spoon the mixture in even
quantities into the prepared pans.
Bake for 20 minutes or until cooked
when tested with a skewer that comes
out clean.
3 Cool the cakes in the pan for 5 minutes
before turning out onto a wire rack
to cool completely.
4 FILLING Whip the cream and honey
until firm peaks form. Reserve ¼ of the
cream in a separate bowl. Using your
hands, tear the raspberries in half and
lightly fold through the remaining ¾ of
the whipped cream mixture.
5 Split the cakes in half. Place one
layer on a serving plate. Spread with
one-third of the raspberry whipped
cream mixture; sprinkle with one-third
of the pistachios. Repeat twice, ending
with a cake layer.
6 Decorate the top of the cake with
the reserved whipped cream mixture,
remaining raspberries and pistachios.
Drizzle with the extra honey just
before serving.
Undecorated cake suitable to freeze.
Not suitable to microwave.Treacle tarts
MAKES 18 PREP AND COOK TIME 30 MINUTES
(+ RESTING TIME)
¾ cup (60g) desiccated coconut, lightly
toasted
¼ teaspoon ground cardamom
2 teaspoons finely grated lime rind
1 tablespoon lime juice
½ cup (125ml) treacle
1 egg yolk, beaten
icing sugar, to serve
PASTRY
1 ⅓ cups (200g) plain flour
100g butter
1 teaspoon icing sugar
1 PASTRY Process the flour, butter
and icing sugar in a food processor until
just combined. Add a tablespoon of
chilled water and continue to process
until the pastry just comes together.
Cover with plastic wrap and refrigerate
for 30 minutes.
2 Preheat oven to 180°C (160°C fan-forced).
Grease 18 pan holes of 2 x round based
patty pan tins.
3 Roll dough out thinly to about 3mm. Using
an 8cm cookie cutter, cut out 18 circles
of pastry and press into greased pan
holes; freeze while making the filling.
4 In a medium bowl combine coconut,
cardamom, lime rind and juice, treacle
and egg yolk; stir well. Divide filling
evenly among pastry cases and bake
for 15-20 minutes or until browned. Cool
tarts for 10 minutes in the pans before
transferring to a wire rack.
5 Dust with icing sugar before serving.
Suitable to freeze. Not suitable
to microwave.TESTKITCHENTIP
Cookie cutters and
a rolling pin are
handy baking tools
available from
Spotlight.