Rose & pistachio victoria sandwich sponge

Rose & pistachio victoria sandwich sponge

dessert recipes | serves 14

This cake is relatively easy to make but does have a few quirks: you need to get as much air into it as possible, and be mindful of its sensitivity to variations in heat. Know your oven well and invest in an oven thermometer!


1. Preheat the oven to 180C/gas 4. Grease and line the bases of 2 round 20cm sandwich tins. Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Mix in the rose water.
2. Gradually mix the beaten eggs into the creamed butter and sugar. Fold in the flour, baking powder and salt with a large metal spoon until just incorporated (don’t overmix).
3. Add a splash of water if necessary to loosen the batter, then evenly divide it between the 2 cake tins. Bake the cakes in the oven for 22–25 minutes, until golden and cooked through. (To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean.) Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
4. To make the filling, gently melt the sugar in a nonstick pan over a medium heat, without stirring. When the sugar is a golden caramel, sprinkle in the chopped pistachios, and quickly pour into a lined baking tin. Leave to cool. Cream the softened butter and the icing sugar with an electric mixer or spatula until you have a smooth, creamy buttercream. Add the rose water and beat for a further minute. Taste and add more if needed; the strength of rose water varies a lot. Bash the pistachio brittle so you have a mix of big chunks and finer bits. You can use a pestle and mortar for this.
5. Place one cake on a board, gently spread with the rose buttercream and sprinkle over the pistachio brittle. Top with the second cake and dust with icing sugar. Decorate with any leftover pistachio brittle and some crystallised rose petals, if you like.


Per serving 397 cals, 22g fat (12.1g saturated), 5g protein, 44.5g carbs, 32.7g sugars

 

Recipe Georgie Socratous
Photo David Loftus


from Issue 29

ingredients

• 225g unsalted butter, cubed and softened, plus extra to grease
• 225g white caster sugar
• 3 tbsp of rose water
• 4 eggs, beaten
• 225g self-raising flour, sifted
• 1 tsp baking powder
• ¼ tsp salt

Filling
• 100g sugar
• 65g chopped pistachios, or any other chopped nuts
• 80g butter, softened
• 115g icing sugar, sifted, plus a little extra to decorate
• A splash of rose water
• Crystallised rose petals, to decorate (optional)

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