Dessert
Eid Cake
In a land of sweets, where flavors delight, Comes an Eid Cake, oh what a sight! With rose and pistachio, so traditional and grand, It's a treat for Eid, the best in the land. Soft and sweet, with a chocolatey top, This cake will make your taste buds pop!
25 min prep
60 min cook
Elements
- 100 g butter, softened
- 2 cups self-raising flour
- 1 cup caster sugar
- 3 eggs
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- 1/2 cup ground almonds
- 1/2 cup ground pistachios
- 1 cup plain yogurt
- Edible rose petals to garnish
White Chocolate Topping
- 50 g unsalted butter
- 100 g white chocolate
- 2 cups icing sugar
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
Alchemy
- Preheat the oven to 180°C. Butter a round cake tin and line it with baking paper.
- Beat the butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs, rose water, and orange blossom water.
- Stir in the sifted flour and yogurt.
- Gently fold in the ground almonds and pistachios.
- Spoon the mixture into the prepared tin and smooth the surface with a spatula.
- Place in the preheated oven for about 45 minutes to 1 hour, until a wooden skewer comes out clean.
- Meanwhile, make the white chocolate topping.
- Remove the cake from the oven and leave it to cool for about 10 minutes.
- Drizzle the chocolate topping and sprinkle with the rose petals.
- White Chocolate Topping:
- Mix the butter and chopped chocolate in the top of a double boiler and heat it gently over simmering water.
- Stir in the icing sugar and rose water until the chocolate is completely melted and smooth.
- The sauce needs to be completely cooled down before putting it on the cake.
