Who else is not a big fan of winter" This year it has been especially cold in Sydney and the rains haven’t made it any easier. I can’t wait for Spring and it’s abundant produce. Meanwhile, there are apples, oranges, pears, pomegranates and persimmons that I’ve already baked with (you may have seen them on Instagram) and now I’m turning back to my favourite cosy flavours. Pistachio and Rosewater. I have a few different cakes with the same combo already on the blog but seriously it’s always so good and there is always another new version waiting to be created.

This cake is an absolute celebration of pistachios. There is a lot of it in the cake, hence the natural green hue. Also it can be easily made into a gluten free version by substituting plain flour for gluten free flour.
The buttercream is not essential but adds a nice, creamy and floral touch to the dense cake. My husband avoids the frosting so he scrapes it off but said that he still loved the cake just the way it was.

Pistachio Cake with Rosewater Buttercream
Makes a 7 inch round cake

220 g unsalted butter
3/4 cup plus 2 tbsp castor sugar
4 eggs, lightly beaten
120 g almond meal (ground almonds)
120 g pistachio meal (ground pistachios)
50 g (approx 1/2 cup) plain flour
1 tbsp grated orange zest (optional)

Rosewater Buttercream

125 g unsalted butter
1 and 1/2 cup icing sugar
1 tbsp milk
1/2 tsp rosewater
pink gel food colour

Preheat o...