Woman’s Weekly UK – 27 August 2019

womansweekly.com 27

Pistachio, raspberry and rose olive oil cake

Thisisperfectasan ending for bothadinnerpartyoras an afternoontreatwithacupoftea.

SERVES10-12
✿200g(7oz)pistachiokernels
✿200ml(7floz)lightoliveoil
✿250g(9oz) golden caster
sugar
✿½tsprosewater
✿ 4 largeeggs
✿125g(4oz)plainflour
✿1½tspbakingpowder
✿150g(5oz) raspberries,
halved
Fortheicing:
✿200g(7oz)icingsugar
✿ Dried rose petals, to decorate

Youwillneed:

✿23cm(9in)springform tin,

greased and lined

1

Heattheovento180C/Gas4.

Blitzthepistachiosina food

processoruntilfinelyground,

settingaside2tbsptodecorate.

Ina standmixerorwitha hand-

heldelectricmixer,beattheoil

withthesugar,rosewaterand

eggsuntilpaleandfluffy,then

foldthroughthepistachios,

flourandbakingpowderuntil

wellcombined.Carefullyfold

through the raspberries.

2

Transfertothecaketinand

bakefor 55 mins–1hr,until

a skewerinsertedinthecentre

comesoutclean.Leave to cool

inthecaketin.

3

Oncecooled,sifttheicing

sugarintoa bowltoremove

anylumps.Graduallyadd3-4tbsp

wateruntilit’sa smoothbut

spreadableconsistency.Spread

overthetopofthecake,allowing

it todripslightlyovertheedges.

Leavethistofirmupslightly

thendecoratewiththereserved

pistachiosandrosesbycreatinga

ring around the edge of the cake.

PERSERVING:

471 cals,28gfat,

8.9gsatfat,

64g carbs

COOKERY

Food Editor’s

tips

✿Ifyoudon’tlikerosewater

youcanleaveit

out or replace with orange blossom extract.