It's been raining over night and the snow has pretty much melted. Hurrah! I can walk confidently over the concrete and not take my wimpy 2 inch steps over the ice. Whenever it gets to the end of August I start longing for October, crunchy leaves underfoot and cosy nights in but then by the time January comes round I crave Sunshine and light evenings and sunny walks. I don't think I'm alone in this but we finally leave January next week and, providing we've seen the last of the snow, February should start to feel more positive.
I love this cake. It's kind of a cake/pie because it's wrapped in filo pastry but whatever it is, it's delicious. It's a great cake for this time of year, it's comforting enough for the cold weather but the rosewater feels fresh and exotic. Nick loved this recipe, he's usually my go to guy for an opinion on anything really, I trust him to always be honest. The crunchy pastry contrasts beautifully with the moist, frangipane inside and a dusting of icing sugar on top finishes it off perfectly. It's a super quick recipe to put together because you just whip up the frangipane, line a tin with the pastry, tip the mix in and wrap it up.
Filo pastry is one of my favourites because it's so versatile and pretty guilt free. We are having the chicken and ham tangle pie for dinner tonight, I love the filo topping on that and we haven't had it in ages. We make up various fillings for filo pastry and it makes a great fast dinner idea so I try to keep some in the fridge as I know it will get used for something.
It's been pretty quiet round here this weekend, I like not having any set plans though. I had Friday off work so we ran errands and went out for lunch and that meant we had the weekend free. Today we just did the weekly shop, came back and ate sandwiches and watched the biggest loser. I also baked a cake I'm really excited to try but I won't say anymore as I'll probably write about it this week. I hope you've had a lovely weekend too.
Rosewater, Almond and Pistachio Cake
(frangipane recipe adapted from Sweet Tooth by Lily Vanilli)
230g unsalted butter, softened
230g golden caster sugar
230g ground almonds
50g plain flour, sifted
zest of 1 lemon or orange
70g shelled crushed pistachios, plus extra for decoration
3 tablespoons rosewater
6 sheets of filo pastry
1 tablespoon vegetable oil
icing sugar, for decoration
- Preheat the oven to 180 C/350 F. Grease and line a 23cm springform tin with baking paper then arrange 5 of the sheets of filo around the tin so that when the filling is in they will fold over the sides. Brush a little oil on each sheet before adding another on top.
- Beat the butter and sugar together for about 3 minutes until light and fluffy.
- Mix in the almonds, followed by the eggs one at a time, scraping down the sides in between each egg. Add in the rosewater and combine. Finally mix in the flour, zest and pistachios.
- Tip the filling into the cake tin and fold the filo pastry over the top, placing the final sheet of pastry on the top. Brush with the extra oil and bake in the oven for 30-35 minutes.
- Remove from the oven, let cool in the tin for 10 minutes before removing from the tin and placing on a wire rack to cool completely. Sprinkle over some pistachio and dust with icing sugar before serving.