"Fluffy, easy and look impressive. What more do you need from a cake? Delicious rose flavours and a lovely crunch from the pistachios."
Rose and Pistachio Sheet Cake
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 15
Recipe Card
ingredients
For the Sponge
- 5 1/3 ounces butter
- 5 1/3 ounces flour
- 5 1/3 ounces superfine sugar
- 1 teaspoon baking powder
- 2 teaspoons rose water
- 3 eggs
ingredients
For the Icing and Toppings
- 5 1/3 ounces butter
- 5 1/3 ounces powdered sugar
- 2 teaspoons milk
- 2 tablespoons rose petals
- 4 tablespoons pistachios, crushed
Method
For the Sponge
Step 1
Preheat the oven to 350°F. Line a 12"x15" sheet pan with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat until well combined and fluffy, 2-3 minutes.
Step 3
Now, add the eggs one by one and mix in until well combined. Pour in the rose water and mix again until just combined.
Step 4
In a small bowl, whisk together the baking powder and flour. Then sift into the wet mixture and fold until all combined.
Step 5
Pour into the baking tray and spread out evenly.
Step 6
Bake in the center rack of the oven for 30 minutes. *Test to see if it's baked by using a skewer or sharp knife and inserting it into the center of the cake. It should come out clean.
Step 7
Leave the cake in the tray for 10 minutes then carefully remove using the baking paper. Place on a cooling rack.
For the Icing and Assembly
Step 1
Now make the icing. In a bowl, add the butter and half of the sugar. Beat together. Then add the remaining sugar and whisk until light and fluffy. Add the milk to loosen the mixture.
Step 2
Spread over the cooled cake and top with crushed pistachios and rose petals.