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Rose and pistachio cake with cardamom toffee sauce

By: Chetna Makan

Published: 19 Aug 21
Updated: 25 Mar 24

Rose and pistachio cake with cardamom toffee sauce

Chetna Makan’s delicate rose and pistachio cake (pista gulab) is delicious on its own, but you won’t be able to resist pouring the cardamon toffee sauce on top.

Recipe taken from Chetna’s 30-Minute Indian (£20, Mitchell Beazley), out now.

Easy
August 2021

Test kitchen approved

Serves 8
Hands-on time 10 min, plus cooling

Chetna Makan’s delicate rose and pistachio cake (pista gulab) is delicious on its own, but you won’t be able to resist pouring the cardamon toffee sauce on top.

Recipe taken from Chetna’s 30-Minute Indian (£20, Mitchell Beazley), out now.

Nutrition: per serving

Calories: 526kcals
Fat: 37.4g (20.6g saturated)
Protein: 7.3g
Carbohydrates: 39.7g (25.5g sugars)
Fibre: 0.8g
Salt: 0.5g

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Ingredients

150g unsalted butter, softened, plus extra for greasing
150g golden caster sugar
150g self-raising flour
50g ground pistachios
3 medium free-range eggs
½ tsp rosewater
½ tsp baking powder
2 tbsp whole milk

For the toffee sauce

50g salted butter
50g dark muscovado sugar
150ml double cream
½ tsp ground cardamom

To decorate

Handful pistachio kernels, roughly chopped
Handful edible dried rose petals

You’ll also need

20cm x 30cm cake tin, lined with compostable baking paper

Useful to have

Electric mixer (hand or stand)

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Method

Heat the oven to 180°C fan/gas 4. Put the 150g butter and caster sugar in a large bowl and beat together with an electric mixer (or by hand with a wooden spoon) for about a minute until pale and creamy. Add the remaining cake ingredients and beat for 2 minutes until fluffy.
Transfer the cake batter to the prepared tin and bake for 20 minutes or until a skewer pushed into the centre comes out clean.
Meanwhile, to make the toffee sauce, heat the butter and muscovado sugar together in a pan over a medium heat until the sugar has melted, then add the cream and ground cardamom and bring to the boil. Let it bubble for a few seconds, then take the pan off the heat.

Once the cake is done, let it cool for 5 minutes, then turn out, remove the lining paper and put on a large serving tray. Pour the hot sauce on top, sprinkle with the chopped pistachios and rose petals and serve.

Recipe from August 2021 Issue

Nutrition

Nutrition: per serving

Calories: 526kcals
Fat: 37.4g (20.6g saturated)
Protein: 7.3g
Carbohydrates: 39.7g (25.5g sugars)
Fibre: 0.8g
Salt: 0.5g

delicious. tips

Both the cake and sauce can be made in advance. Store the cake in an airtight container at room temperature for 2-3 days, or wrap well and freeze for up to 1 month. Store the sauce covered in the fridge for up to 5 days – reheat in a small pan over a low heat to warm through.