Wednesday 13 December 2017

Pistachio and rosewater cake with mascarpone and roasted plums

Incredibly, this is the 200th recipe I've posted here. For a while, I wasn't sure if I'd post it at all because in my haste to carve up this cake and serve it I didn't get a great photo but if this isn't a celebration cake, I don't know what is. Nothing says decadence like a dessert containing a budget-blowing boatload of pistachios. Roasted and chopped, they're bound with eggs, sugar, lemon zest and a dash of rosewater and baked into what is essentially, in taste and texture, one large macron - a sweet, chewy centre cased in a crisp exterior... with mascarpone cream and roasted plums piled on top. The end result is elegant, effortless, gluten-free and most importantly, delicious. Especially on a sticky Sunday afternoon in Brisbane surrounded by friends.