Name: Lemon almond cake with rose, pistachios and Turkish delight
Cook time: 45 min
Total time: 45 min
Ingredients: 225 gram butter, softened; 225 gram caster sugar; 4 organic eggs; 1 teaspoon vanilla extract; 50 gram plain flour; 225 gram ground almonds; zest and juice of 1 lemon; Rose water crème icing; 200 gram crème fraîche; 30 gram icing sugar; 1 teaspoon vanilla extract; 1 tablespoon rose water; zest of 1 lemon; Topping; roughly chopped pistachios; rose turkish delight, cubed; lemon curd (optional); dried lavender petals or heads (optional); fresh rose buds (optional)

Ingredients

225 gram butter, softened

225 gram caster sugar

4 organic eggs

1 teaspoon vanilla extract

50 gram plain flour

225 gram ground almonds

zest and juice of 1 lemon

Rose water crème icing

200 gram crème fraîche

30 gram icing sugar

1 teaspoon vanilla extract

1 tablespoon rose water

zest of 1 lemon

Topping

roughly chopped pistachios

rose turkish delight, cubed

lemon curd (optional)

dried lavender petals or heads (optional)

fresh rose buds (optional)

Method

1.Preheat the oven to 180°C fan bake. Grease and line a 22cm diameter tin.

2.Cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.

3.Gradually fold in the flour and ground almonds, then the lemon zest and juice.

4.Pour the batter into the cake tin. Bake for approximately 45 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

5.Allow the cake to cool for around 10 minutes before turning out onto a cooling rack. Meanwhile, make the rose water crème icing. In the bowl of an electric mixer, beat all the ingredients until a smooth, glossy consistency is reached.

6.Once the cake is fully cool, apply a generous layer of the crème and decorate with the roughly chopped pistachios and cubed Turkish delight. A swirl of lemon curd on top, lavender petals and rose buds are optional.

Women's Weekly Food