602. Pistachio and Rose Cake

Above picture from Google

 Yes, its a milestone achieved. Its exactly 5 years ago I started blogging. Back then had no idea how to take photos, add photos, link articles, and so much more. Over the years not only have I learnt so much in the technology world but also have learnt so much in the food world. I’ve made some very good friends over the internet and met a few. I’ve learnt so much by joining groups that challenge me to bake, cook, prepare different varieties of food. I can easily say that I try out a new recipe at least once a week if not more. Some have been total disasters and some not approved by family members.

  I’ve thoroughly enjoyed being a part of We Knead to Bake, Bread Bakers, Shhh Cooking Secretly and FoodieMonday. Its unfortunate that other groups that I had enjoyed being a part of died, International Food Challenge and Home Bakers’ Challenge to name a few.

 I started blogging to share recipes that I had learnt from my mum, my mother in law, kaki and other women I’ve known. Also the aim was to share my recipes with family and friends.  My family and a few friends appreciate my efforts and they have been trying out the recipes.

  From this year, I would like you to share photos of any recipes you try out from Mayuri’s Jikoni and I will feature it on my blogpost and Facebook. 

  5 years is a long time and I certainly am not in the rat race to get more likings. I blog because I love cooking and want to share not only a bit of my life, world events but also the recipes with you.

  I truly appreciate all the support and love my followers have showered on me by appreciating my work. I don’t have an artistic eye to create a wow factor for my food photos. I entirely depend on my iPhone for photos.

  Blogging would not have been possible if I had not been introduced to it by my cousin Shreena. My mentor has been my daughter who not only designed Mayuri’s Jikoni but also has patiently taught to me how to include so much technology on my blog. She’s the one who encouraged to be on other social medias like Pinterest, Twitter, Instagram, Google Plus and Facebook. My son Niku for teaching me how to link articles and encouraging me to try out new recipes, my son Neel for introducing me to Google Documents. I have to also thank my taster, my hubby. A true critique and  when we are travelling, he too is trying to spot new props I use for my photos.He waits with patience before I can serve the food preparation as I need to take photos. He has encouraged me follow my passion. My daughter in law Elo for sending articles that may help to improve the blog or my photos.

   I’m hoping for your continued support and in return I hope to cook more exciting recipes to share with you.

   I made this pistachio and rose cake to celebrate my 5th blogiversary and my hubby’s birthday which was on 25th December. I chose to make a pistachio cake because he simply loves them. My recipe is source is Heavenly Cake Baker. I didn’t use the frosting specified in the recipe, added rose extract and petals as I think they go well together much like the way orange and chocolate do. For the frosting I made a white chocolate ganache. Ok will let you know the secret… during the wedding I had put out those famous little Lindt chocolates for guests to indulge in. The classic, milk and dark got consumed and the white ones were left. So used that for the frosting.

 If you check out the recipe source, Sicilian Pistachio Cake is made using the emerald green pistachios grown in Sicily region or more specifically Bronte, the Italian capital of pistachio. Since I didn’t have the Sicilian pistachios I chose not use the name Sicilian Pistachio Cake.

Serves 8-10

2 cups plain flour (all purpose flour)

1 cup caster sugar

2 eggs

1. To blanch the pistachios, add them to hot water and leave it for 15-20 minutes. Remove the skin. Divide the pistachios, ½ cup and ¼ cup.
2. Grind ½ cup pistachios along with sugar to a coarse powder. Do not powder it.
3. Preheat the oven to 175°C.
4. Grease a 9″ round cake tin with butter and dust it with flour. Or you can line it with parchment paper.
5. Sift flour, salt, baking powder and soda bicarbonate together. 
6. Add the pistachio sugar mixture and mix well.
7. In another bowl whisk 3 tbsp sour cream,eggs, milk, vanilla extract and rose extract together.
8. Add the remaining sour cream and butter to the flour. Rub it into the flour.
9. Gradually add the egg mixture bit by bit while folding it into the flour mixture.
10. Pour the batter into the prepared tin. Level it out.
11. Bake for 35-45 minutes till its done and appears light golden colour.
12. Leave the cake in the tin to cool for 10 minutes.
13. Remove the cake from the tin.

1. Gently heat the cream till it is hot.
2. Take the pan off the heat.
3. Add the white chocolate pieces and 2-3 drops of rose extract.Mix well.
4. Leave the ganache in the fridge for 30 minutes till it becomes thick but spreadable.

1. Pour the frosting or ganache over the cooled cake. Spread it out gently with a spatula.
2. Scatter rose petals and pistachio slivers over the ganache.
3. Serve with some coffee.

• If you use unsalted butter then add ½ tsp of salt.
• To get the nutty texture and flavour, do not grind the pistachios to a powder. Leave it coarse.
• Use a frosting your choice or serve it without frosting.

eggless mango chocolate cake