Rosewater and Pistachio Vanilla Buttercake

Rosewater and Pistachio Vanilla Buttercake
 
Our family has always loved a good old fashioned vanilla butter cake.  I remember mum always made this cake when my brother and I were growing up and it was always devoured within minutes. It was so delicious that we once busted our cat treating himself to it when we had our backs turned.  I still use this recipe as a base for the cake and experiment with different toppings depending on my mood and craving. I gave this cake a twist by using a rosewater icing and crushed pistachios. Or the kids would love a simple butter cream with sprinkles.
I will be celebrating with this cake at the Outdoor Morning Tea on November 25th to help raise money for the Royal Flying Doctor Service in Victoria (RFDS) to they can continue their life saving work. The RFDS is not just a healthcare service for emergencies, it provides vital services including mental health support, dental care, eye care and patient transport across the country, Who’s joining me to host a morning tea in your home or workplace on November 25th? You can find out more details on www.outbackmorningtea.com.au It’s going to be delicious. Hope you enjoy the recipe below.
Rosewater and Pistachio Vanilla Buttercake
 
Author:
Recipe type: Dessert
Ingredients
  • 250g block unsalted butter, softened
  • 190g caster sugar
  • 1 vanilla pod, split and seeded
  • Pinch of salt
  • 3 eggs
  • 300g self raising flour, sifted
  • 150ml full cream milk
  • Icing
  • 150g icing sugar
  • 1 tsp Rosewater Essence
  • Cold Water
  • Toppings
  • 4 tbsps crushed pistachio kernels
  • Edible flowers (roses)
Instructions
  1. Preheat your oven to 180 degrees and line the base of a round 20cm cake pan with baking paper.
  2. Using a mixer, beat the butter, caster sugar, vanilla and salt in a large mixing bowl until pale and fluffy. Gradually add in the eggs, beating between each addition. Fold in the flour then add the milk and stir until just combined.
  3. Pour mixture into cake pan and smooth the top slightly. Bake for 45 - 50 minutes until the cake is cooked through. Rest for 10 minutes and allow to cook then turn on a wire rack to cool completely.
  4. To make the icing, combine the icing sugar and rosewater essence in a small mixing bowl. Add water gradually until it reaches desired consistency.
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