B-well Rosewater and Pistachio Cakes
(11 Apr 2019)

B-well Rosewater and Pistachio Mini Cakes

B-well Rosewater and Pistachio Cakes
 

Recipe by Nicole Snelling


5 Medium eggs
150g Castor sugar
50ml B-well Canola and olive blend oil
150g Cake flour
1 Tbsp Rose water
2 Tbsp icing sugar


Preheat the oven to 160°C. Grease mini loaf tins with B-well Canola baking spray.
Whisk together the eggs and sugar until very pale, fluffy and thick.
Continue to beat the mixture whist gradually adding the B-well Canola and olive blend oil to the mixture.
Gently fold in the flour, as well as the rose water. Pour into prepared baking tins and bake for 15-20 minutes minutes until cake is golden or until
a skewer inserted into the center comes out clean.
Once cooled, frost the cakes with frosting.


Frosting
¾ Cup Icing sugar
¼ Cup Butter
1 Tbsp Rose syrup
2 Tbsp Pistachio nuts, finely chopped
Drop Red food colouring


Beat the butter, food coloring and rose syrup in a mixer until well combined.
Gradually add the icing sugar ½ at a time until all the icing sugar is incorporated, fold in the chopped pistachio’s.
Place the frosting in a piping bag and pipe some frosting onto each cake.
Garnish each cake with some extra pistachio nuts and rose petals.
 


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