Rosewater and Pistachio Vanilla Buttercake
Recipe type: Dessert
  • 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)
  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.
Recipe by Lisa Eats World at