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Rose and pistachio cake with cardamom toffee sauce
- Published: 19 Aug 21
- Updated: 25 Mar 24
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.
![Rose and pistachio cake with cardamom toffee sauce](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/08/960-Rose-pistachio-cake-with-cardamom-toffee-sauce-768x960.jpg)
Recipe taken from Chetna’s 30-Minute Indian (£20, Mitchell Beazley), out now.
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Serves 8
-
Hands-on time 10 min, plus cooling
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
- 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.
- Transfer the cake batter to the prepared tin and bake for 20 minutes or until a skewer pushed into the centre comes out clean.
- 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.
- 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.
- Recipe from August 2021 Issue
Nutrition
- Calories
- 526kcals
- Fat
- 37.4g (20.6g saturated)
- Protein
- 7.3g
- Carbohydrates
- 39.7g (25.5g sugars)
- Fibre
- 0.8g
- Salt
- 0.5g
delicious. tips
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.
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