Kepos St Kitchen’s pistachio and rosewater cake with plums and mascarpone recipe


This light-weight and nutty cake will become your new favourite sponge recipe. You can transform the nuts and fruit to whichever flavours you like and you can include any other flavouring. For instance, substitute almonds for the pistachio nuts and almond extract for the rosewater, or use other nuts and vanilla bean paste. I just appreciate the mix of pistachios, plums and rosewater.

Pistachio and rosewater cake with plums and mascarpone

serves 8–10

220g pistachio nuts
5 significant eggs, divided
300g caster (superfine) sugar
grated zest of 1 lemon
1 tsp rosewater
6 plums, halved, stones taken off
½ lemon
250g mascarpone cheese
300ml slim (pouring) cream
2 tbsp icing (confectioners’) sugar

Preheat the oven to 160C. Grease a 24 cm springform cake tin and line the base with baking paper. Line a roasting tin with baking paper.

Kepos St Kitchen pistachio and rosewater cake Kepos St Kitchen pistachio and rosewater cake. Photograph: Alan Benson/Murdoch Publications

Evenly toast the pistachios in a frying pan around medium heat. Make it possible for to cool, then coarsely chop the nuts until they are about the dimension of rock salt granules.

Using an electric powered mixer equipped with a whisk attachment, whisk the egg whites until eventually organization peaks kind. Transfer to one more bowl.

Incorporate the egg yolks and 200g of the caster sugar to the mixer bowl (there is no have to have to thoroughly clean it) and whisk until finally fluffy and creamy. Fold in half the chopped pistachios, then fold in the egg whites, the remaining pistachios, lemon zest and rosewater. Really don’t overfold the mixture as you want to keep it as aerated as attainable.

Pour into the prepared cake tin and bake for 30–35 minutes, until eventually the cake is lightly agency to the contact but cooked by means of. Clear away from the oven and established aside to interesting in the tin.

Hummus and Co by Michael Rantissi and Kristy Frawley (Murdoch Books RRP $49.99/£20) Hummus and Co by Michael Rantissi and Kristy Frawley (Murdoch Textbooks RRP $49.99/£20) Photograph: Murdoch Publications

Maximize the oven temperature to 180C. Set the plum halves in the well prepared roasting tin and sprinkle with the remaining caster sugar and squeeze in excess of the lemon juice. Roast for 10–12 minutes, until eventually somewhat tender.

Just prior to serving, whisk the mascarpone, cream and icing sugar right until smooth peaks variety.

Take out the cake from the tin and distribute the mascarpone cream over the prime. Incorporate the plums and drizzle with the cooking juices.

This is an edited extract from Hummus and Co by Michael Rantissi and Kristy Frawley (Murdoch Books RRP $49.99/£20), which is out now.