Rose and pistachio cake with cardamom toffee sauce

Rose and pistachio cake with cardamom toffee sauce
  • Serves icon Serves 8
  • Time icon Hands-on time 10 min, plus cooling

Chetna Makan’s delicate rose and pistachio cake (pista gulab) is delicious on its own, but you won’t be able to resist pouring the cardamon toffee sauce on top.

Recipe taken from Chetna’s 30-Minute Indian (£20, Mitchell Beazley), out now.

Nutrition: per serving

Calories
526kcals
Fat
37.4g (20.6g saturated)
Protein
7.3g
Carbohydrates
39.7g (25.5g sugars)
Fibre
0.8g
Salt
0.5g
Calories
526kcals
Fat
37.4g (20.6g saturated)
Protein
7.3g
Carbohydrates
39.7g (25.5g sugars)
Fibre
0.8g
Salt
0.5g

Ingredients

  • 150g unsalted butter, softened, plus extra for greasing
  • 150g golden caster sugar
  • 150g self-raising flour
  • 50g ground pistachios
  • 3 medium free-range eggs
  • ½ tsp rosewater
  • ½ tsp baking powder
  • 2 tbsp whole milk

For the toffee sauce

  • 50g salted butter
  • 50g dark muscovado sugar
  • 150ml double cream
  • ½ tsp ground cardamom

To decorate

  • Handful pistachio kernels, roughly chopped
  • Handful edible dried rose petals

You’ll also need

  • 20cm x 30cm cake tin, lined with compostable baking paper

Useful to have

  • Electric mixer (hand or stand)

Method

  1. Heat the oven to 180°C fan/gas 4. Put the 150g butter and caster sugar in a large bowl and beat together with an electric mixer (or by hand with a wooden spoon) for about a minute until pale and creamy. Add the remaining cake ingredients and beat for 2 minutes until fluffy.
  2. Transfer the cake batter to the prepared tin and bake for 20 minutes or until a skewer pushed into the centre comes out clean.
  3. Meanwhile, to make the toffee sauce, heat the butter and muscovado sugar together in a pan over a medium heat until the sugar has melted, then add the cream and ground cardamom and bring to the boil. Let it bubble for a few seconds, then take the pan off the heat.
  4. Once the cake is done, let it cool for 5 minutes, then turn out, remove the lining paper and put on a large serving tray. Pour the hot sauce on top, sprinkle with the chopped pistachios and rose petals and serve.

delicious. tips

  1. Both the cake and sauce can be made in advance. Store the cake in an airtight container at room temperature for 2-3 days, or wrap well and freeze for up to 1 month. Store the sauce covered in the fridge for up to 5 days – reheat in a small pan over a low heat to warm through.

Recipe By

Chetna Makan

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Honey recipes

Little honey and pistachio cakes

These easy honey and pistachio friands are an eat-me-anywhere treat: for breakfast with coffee, for...

Save recipe icon Save recipe icon Save recipe

Rhubarb recipes

Roast rhubarb with pistachio cake

Debbie Major serves her moist pistachio cake with tangy slow-roasted rhubarb and pistachio ice cream...

Save recipe icon Save recipe icon Save recipe

White chocolate recipes

Chetna Makan’s pistachio, cardamom and white chocolate cake

Chetna Makan’s combines the flavours of pistachio, cardamom and white chocolate to make the lightest...

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Pistachio and rose ice cream cake

A magnificent serve-from-the-freezer dessert that you can make ahead of your dinner party. All you...

Subscribe to our magazine

Subscribe to delicious. magazine this month and SAVE 50%

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine