MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baldry's Pistachio & Rosewater Sponge
 Categories: Cakes, Desserts, Nuts
      Yield: 12 servings

     12 oz Self raising flour
     12 oz Granulated sugar
     12 oz Salted butter
      4 oz Crushed pistachios
      6 lg Eggs
      2 tb Milk
 
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      6 oz Salted butter
     12 oz Icing sugar
           Few drops of culinary rose
           - water

  Set the oven @ 360 F/182 C

  Grease 2 cake tins, then line with baking parchment.

  Measure your flour, sugar and butter into a large mixing
  bowl.

  Crush the pistachios and add to the bowl of dry
  ingredients.

  Add the 6 eggs to the bowl and mix together using an
  electric whisk

  Once all your ingredients are mixed together, add milk
  to get the mixture to a dropping consistency

  Divide the mixture equally between your 2 tins, then
  bake for 40 minutes

  To make your rosewater icing, add your icing sugar,
  butter and rosewater essence into a bowl and mix
  together.

  Once the sponge is cooled, slice each sponge into two,                       
  to create a layered cake. Add the rosewater icing
  in-between each sponge, then decorate with 2 oz crushed
  pistachios and dried rosebuds on top

  RECIPE FROM: https://baldrysgrasmere.com

  Uncle Dirty Dave's Archives

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