- 185g butter
- 3 eggs
- 105g roasted pistachios
- 165g sugar
- 150g flour, self-raising (see Note below)
- 75g flour, plain
- 95g yogurt
- 125g butter
- 240g icing sugar
- 2tsp rosewater
- pink food colouring
Note: If you don’t have self-raising flour, replace it with plain flour (so total 225g of flour for this cake)
and add a pinch of baking powder.
Preheat oven to 180C. Grease 20cm x 30cm cake form, then line base and sides with baking paper,
extending paper above edges. Blend or process nuts until finely grounded. Place butter and sugar in
Beat until light and fluffy. Beat in eggs, one at a time.
Sift in flours, stir in nuts and yogurt, all in two batches.
Mix well and spread cake mixture into the form. Even the surface with spatula. Bake about 30mins.
Stand in pan 5min.
Turn the cake onto wire rack to cool completely. In the meantime, make rosewater frosting. Beat
butter in a bowl until as white at possible. Gradually beat in icing sugar.
Beat in rosewater. Tint with colouring, beat until the colour of the frosting is even.
Place the cooled cake onto the plate. Spread frosting over the top and cut to squares.