Rose petals again! This is a lovely dessert with a hint of Middle Eastern flavours.
Lime, Polenta, Pistachio & Rose Cake, Daily Telegraph
300g butter, plus extra for greasing
1 tbsp plain flour
400g caster sugar
300g ground almonds
150g fine polenta
1 tsp baking powder
100g pistachios kernels, roughly chopped
10-20 scented rose petals.
Remember to use roses that haven’t been sprayed. Do not wash the petals
– just shake any creepy-crawlies out! Alternatively, dried petals can be used.
Preheat the oven to 180C/Gas 4. Butter and lightly flour a 23cm springform cake tin.
100ml water to the boil with 100g of the sugar and boil together for 2 minutes, then remove from the heat and allow to cool.
In a stand mixer beat the butter and the remaining sugar together until light and fluffy.
Add the eggs one at a time with the mixer still running, making sure they are fully incorporated. Turn the machine to a low setting and add the almonds.
Finely grate the zest of all three limes and add it
to the sugar syrup. Juice the limes and add the juice to the cake mixture.
With the mixer still on a slow setting, add the polenta, baking powder and a good pinch of salt to the cake mixture. Pour the mixture into
the tin and sprinkle over 75g of the pistachios.
Bake for about 45 minutes, checking at this point and covering with foil if the nuts get too brown; the cake will be golden coloured on top and a small knife inserted
in the centre of the cake should come out clean. If it is not yet ready, return to the oven for 10-15 minutes.
Remove from the oven and allow to cool slightly, then prick the cake with a fork or skewer and pour
the lime syrup evenly over the cake and allow to cool in its tin. Remove from the tin and sprinkle over the remaining pistachios. Tear the rose petals and scatter over to decorate.
300ml double cream, chilled as it will thicken quicker
1-2 tsp rose water, added to taste
20g icing sugar
Put the ingredients in a bowl and whisk until it reaches soft peaks. Serve with the cake.