gluten free rosewater pistachio cake with candied rose petals.

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last month my brother got married. when he told me the day before the wedding that they didn’t have a cake, i scrambled to put something together for them. i’ve been a big fan of rosewater for years, especially in ice cream. i have been wanting to find a good cake recipe but everything that i found was british, and i have a hard time translating all of the weird ingredients and grams and celsius because i’m dumb aka an american. i put this cake together after pulling from about 3 different recipes that i found and it turned out beautifully. the candied rose petals are divine. i also used salted pistachios on this cake and it was a wonderful contrast to the buttercream frosting. you are welcome to use unsalted if you prefer. it’s not a’tall vegan, but it is gluten free.

ingredients:

for the candied rose petals:

  1. 1 large egg white
  2. 1/4 cup sugar
  3. petals from 2 roses (organic or from your own yard, cause you’re eating these!)

for the cake:

  1. 14 oz (3 1/2 sticks) butter, softened
  2. 2 1/2 cups sugar
  3. 5 large eggs
  4. 3 cups gluten free all purpose flour
  5. 1/2 cup milk
  6. 1/2 cup sour cream
  7. 1 teaspoon vanilla extract
  8. 1 teaspoon rosewater
  9. 2 teaspoons baking powder
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon xanthum gum
  12. 1/2 cup pistachios, shelled and nut meat coarsely chopped

for rosewater buttercream frosting:

  1. 8 oz (2 sticks) of butter, softened
  2. 2 1/2 cups powdered sugar
  3. 1 teaspoon rosewater essence

directions:

  1. for the candied rose petals: whisk egg white in a bowl until foamy. using a pastry brush, paint a light coat of egg white onto both sides of the rose petals. sprinkle lightly with sugar. dry on a wire rack for at least 6 hours.
  2. for the cake: pre-heat oven to 350 degrees
  3. grease and line (instructions here) an 8 inch round cake pan
  4. in a bowl combine the flour, xanthum gum, salt & baking powder & set aside
  5. in a large bowl or stand mixer, cream the butter on medium speed until smooth and leave the mixer running. add the sugar to the butter gradually and beat until fluffy (about 2 minutes), then add the eggs, one at a time. add the vanilla and rosewater. make sure to stop and check that all of the ingredients have been incorporated and mixed together and no butter is stuck to the bottom of the bowl
  6. alternate the adding the dry ingredients with the milk & sour cream in three additions, beating each addition until incorporated before adding the next, scraping the batter down the sides of the bowl with a rubber spatula
  7. pour the batter into the cake pan and bake for 1 hour and 40 minutes or until a toothpick comes out clean

for the rosewater buttercream icing:

  1. in a large bowl or stand mixer cream the butter on medium speed until smooth
  2. add the powdered sugar, one cup at a time until incorporated
  3. add the rosewater and mix until well blended

once the cake has cooled top with the buttercream icing. take your chopped pistachios and spread them over the edge of the cake until entire edge is covered. i used my fingers to do this and it worked well. top with the candied rose petals and serve.

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the end.

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