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20 January 2015

Firstly, welcome to the new look Pudding Lane! I hope you like it. It felt like a good time for a little makeover and, if nothing else, redesigning this page distracted me from a rather drastic haircut that I briefly considered. Note to self: a fringe is not just for Christmas.

I hope that the new layout will make it a little easier to find your way around, access the recipes you're looking for and get in touch with me using the social icons on the right. You can also search my archives, have a sneak peak of my latest Instagram snaps and even sign up to get new posts straight to your inbox. Things aren't quite perfect yet, but it's really excited to have a little refresh around here.

It's been bitter cold in London this week - the kind of cold where you're still chilly no matter how many layers and scarves you throw on. I'm already seeking some summer sun, and have found myself drawn to middle eastern recipes of late, full of gilded colour and warming spices.

This cake makes me think of Arabia, Aladdin, Turkish Delight and gooey, sweet Baklava. The white chocolate, while not authentic perhaps, brings a rich, luxurious sweetness which finishes the moist sponge perfectly.

A quick note on the recipe. I find that the best sponge results from using exactly equal weights of butter, sugar, eggs and flour. The best way to do this is to weigh your eggs in their shells, note this down, and then use equal quantities of each core ingredient. I use large Happy Eggs as they're rich and delicious, but any egg will do - just make sure you keep it consistent, people.

3 eggs, weighed in their shells
equal quantities of 
caster sugar
plain flour
2 tsp baking powder
100g pistachios
2 tsp rose water
1 tbsp icing sugar
100g white chocolate
100g double cream
dried rose petals

Begin by toasting your pistachios. Place the nuts in a small frying pan, and toast over a medium heat until the nuts are brown and fragrant. Remove from the heat and set aside. Line a 6" cake tin with baking parchment, and preheat your oven to 180C.

Ensure all your cake ingredients are at room temperature. Weigh the eggs in their shells (they will likely weigh between 150g and 200g), note down the weight, and set aside. Weigh out this amount of butter and caster sugar, and cream together until light and fluffy. Crack in the eggs, whisk to combine, then weigh out an equal amount of flour. Sieve into the bowl along with the baking powder, and mix to combine. 

Set aside 25g of pistachios to decorate your cake, then crush up the remaining nuts using a rolling pin. Add to the cake batter, mix, then spoon into your lined tin and baking in the centre of the oven for 25-35 minutes until golden and cooked. Cool in the tin for ten minutes, then turn out onto a cooling rack and allow to cool until just warm.

While your cake is cooling, mix the rose water and icing sugar with 2 tsp water. When the cake is just warm, carefully slice it in half. Brush the rose syrup over each exposed half of the cake. Leave to cool completely.

To make the ganache filling and topping, pour the cream into a small saucepan and gently bring to the boil. Break the chocolate up into a bowl. Once the cream is just starting to boil, remove from the heat and gentle pour over the chocolate. Stir gently until the chocolate is melted and you have a smooth, glossy ganache. Leave to cool in the fridge until it is moderately firm.

Once ready, spread half of the ganache over one sponge half, sandwich the second on top, and finish with the remaining ganache. Decorate with the remaining pistachios and a sprinkle of rose petals. 

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  1. The new page layout looks really good, and this cake is gorgeous! The ganache looks so deliciously decadent, and so beautiful with the rose petals. I'll defiantly be bookmarking this one to try soon :)


    1. Thanks so much for your lovely comment, Jennie! Definitely give this one a go - white chocolate ganache is my new favourite topping for pretty much everything.

      Loving your blog too! L x

  2. Beautiful pictures and a gorgous cake I will certainly try. Would you mind if I referred to this recipe on my blog in a round up of valentine recipes next week? Angie

    1. Hi Angie - thank you! Definitely one to give a go, it's delicious. I'd love it if you featured this in a valentines post - agree it's quite romantic with the rose. All I ask is that you link back to my blog :) Looking forward to reading your piece! L x

  3. Thanks Lucy, yes I will absolutley link back to your blog - which I love by the way :0) Angie

  4. Wow that's a wonderfull blog having all details & helpful. turkish delight rose recipe



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