Tuesday, June 25

Rose, Pistachio & Raspberry Cake

Recently I've grown ever so slightly obsessed with the idea of a British, quintessential afternoon tea.
There is something just so beautiful, quaint, and classy about its charm!
And if there is one thing that can't help but I love, it is to express my English heritage and its charm with pride and elegance.
Queue tea time!

I found a picture on Pinterest (see my profile here) which utterly melted my heart. Inside a green, overflowing garden of flowers was an aged wooden table covered in vintage crockery, cakes, and tea pots.
Inspired by this and a recipe I found online, I twisted my classic Victoria sandwich recipe to create this light, refreshing, and summery bake.

This delicate sponge is layered with a rose infused cream, whilst crammed full of sweet raspberries and crunchy pistachios.
A faultless Summer favourite that blends perfectly with a fresh pot of Earl Grey or English Breakfast tea!
With these sweet Summery fruits relatively cheap right now, it is a very simple winner which has the 'wow' factor to impress your friends and family.

To make your own you will need:

- 225g softened butter/Stork

- 225g caster sugar
- 4 eggs
- 225g self raising flour
- 1 tsp vanilla extract
- 2 level tsp baking powder
- A few tablespoons of raspberry jam
- 1 punnet of fresh raspberries
- 75g of pistachios
- 1-2 tsp rose water
- 300ml of fresh double/whipping cream

Preheat your oven to 180C/160 fan and line two sandwich tins with baking parchment.

Measure out the butter, flour and sugar into a mixing bowl.

Add the baking powder, vanilla extract, and eggs.

Cream all the ingredients together until the batter is fully combined, creamy, soft, and falls delicately in ribbons off the spatula. This will help to create the light, fluffy texture of the sponge.

Evenly distribute into the two sandwich tins and use the spatula to spread out and flatten the tops.
Slide into the piping hot oven for around 25 minutes until the top is golden, the edges are shrinking away from the sides, and the top springs back when lightly touched.

Choose your best rounded top and put to one side. Tip the other upside down and place onto your serving plate.

Whisk your cream with an electric mixer until it begins to thicken.
Then add 1-2 tsp of rose water depending on your taste. (I like mine relatively strong so it packs a flavoursome punch against the sweet raspberries!)

Spoon half of the cream onto the upside down sponge and spread to the far corners.
Pop around 50g of the 75g of the pistachios into a plastic bag and give it good thwack and whack with a rolling pin.
You do not want to powderise the nuts, just to break them up a bit so there is a mixture of thicker and finer pieces.

Add the left out unbashed 25g of pistachios to the rest and spread the majority onto the cream. I mostly sprinkled the nuts around the outside as remember, these will be the bits on show.

Add a couple of tablespoons of good quality raspberry jam to a ramekin and warm in the microwave briefly. This softens the jam and allows you to easily spread it across the cake.

Spoon this jam onto the bottom of the top half of the cake, spreading it far and wide to each side.

Half some of your raspberries, (saving a few intact to decorate the top), and layer these onto the raspberry jam. Once again I placed these mostly around the outside to be on show, but I dotted a few on the inside of the sponge too.

Gently tip the top sponge onto the bottom to sandwich the cream, raspberry, and pistachio centre together.

Sprinkle with your left over raspberries and crunchy pistachios. Dust over lightly with some icing sugar and, voilĂ !
Simple wasn't it?!

Serve some thick wedges on some dainty plates along side your favourite blend of tea in the sun, (if it ever comes out!)

Bring round your family and friends, let them gasp at your natural domestic goddess charm, and in the words of Marie Antoinette, 'Let them eat cake!' 
(Lots and lots and lots of cake!)

Shhhh... We won't tell them how simple this gob smackingly gorgeous bake was!
It can be our little secret...



  1. Woah this is so so so SO amazing looking and i bet it tastes amazing!!! You are one clever baker :) xxxx

    1. Aww thanks Sally!! The pictures don't really do the taste justice I'm afraid! xx

  2. Oh my lord...It's 7:30 am here and all I want is this cake!

    1. Cake for breakfast is never a bad thing! xx

  3. I want slice of the cake......

  4. What a B E AU T of a cake! You'll be sure to win any WI baking competitions with this :)
    x x x

    {The Lobster & Me}

    1. Haha well my village fete is this Saturday! I was sooo tempted to enter but I'm working all day, nightmare or what!? xx

  5. This is THE most beautiful sponge cake, I'll be getting myself some rose water to try this!
    I love pinterest for food porn, another one is:
    sometimes the pics click through to the recipes!
    Beauts photos!
    Lottie xxx

    1. Ahh thanks for the heads up on the pinterest, seriously loving that tumblr!
      Yeah rose water is just the definition of summer, think I might try it in some macaroons! xx

  6. I have been waiting for this recipe since you poster a picture on Instagram! I must try and make this, it looks waaay too good to miss out on.

    Teffy || Teffys Perks Blog


    1. Thanks Teffy! I know instagram would ruin the surprise! Pleaseeee do, it is utterly delicious! Let me know how yours goes :) xx

  7. Mmmmmmmmm you have a real talent! This looks delicious


    1. Thanks Miss Ore! I wouldn't say natural talent, more just A LOT of practise and failures before hitting the jackpot! xx

  8. look delicious and amazing! Is it hard to take pictures while you're baking? I feel like my camera would get dropping in the batter or covered in flour!

    A Golden State of Mind

    1. Originally yes, I dropped it in butter cream once which was a nightmare! Solution... A neck strap and a lot of patience taking a ridiculous amount of photos until it is right! xx

  9. this looks delicious. i've just had a roam around your pinterest and i've got to say you have really lovely taste - now following two of your boards


    1. Aww thanks Rebecca! I've found it to be the perfect boredom solution, you always see something new! xx

  10. Mmm-mmm-mmm!!! I would have seconds of this (maybe even more, I won't pretend that I'm above doing that) with a mug of tea and a reallllly good gossip.
    Amazing, as usual Emily!


    1. Oh don't even hide it! I had 4 slices in a day and I'm farrrrr from ashamed to admit it! :)
      Aww thanks Flora, aren't you a charmer! xx

  11. yaay just experiencing some before-the-bed-time-craving after I've seen these pics!!! Looks super yummie :)

  12. mm looks delicious, as well as really beautiful! I need to branch out with my baking, this could be a good place to start.


    1. Thanks Isabel! I know what you mean, I used the same few recipes for years and i've only just recently been branching out.. Give it a go :) xx

  13. Oh my goodness I love this recipe! It makes me want to throw a garden partyxx

  14. This cake looks so so so so good, but I'm so so so so (I promise I'll stop with the so's now) sad I won't be able to have it, because the boy is allergic to nuts, do you have any idea of something I can substitute? (I do realize there probably isn't one).

    1. Thanks Johanna, its absolutely scrummy! Hmm... No nuts is a nightmare!!! Maybe some broken biscuits of vanilla shortbread for a crunch? Or some broken up white chocolate? Matches Raspberries + Roses really well :) xx

  15. This cake is amazing, I will definitely be trying it this weekend :)


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