Ingredients
1 cup (240 ml) milk
1 teaspoon (5 ml) (5 gm) baking soda (bicarb of soda)
2 cups (480 ml) (280 gm/10 oz) all-purpose (plain) flour
2 teaspoons (10 ml) (10 gm) (? oz) baking powder
1.5 cups (300 gm/10.5 oz) brown sugar, firmly packed
3/4 cup (1½ sticks/170 gm/6 oz) butter, cubed, chilled
1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) freshly ground nutmeg
1 teaspoon vanilla
1 egg, at room temperature
1/2 cup pistachios, chopped
Edible dried rose petals
1/4 cup runny honey
Directions
Preheat oven to 170C/340F. Line a 21cm springform tin with baking paper on the base and sides and wrap some foil around the outside of the tin as the butter tends to leak from the springform tin when baking. In a cup mix the baking soda and milk and set aside. In a large food processor add the flour, baking powder, brown sugar and butter and process until it resembles fine breadcrumbs (you can also do this with a pastry cutter or by rubbing the butter between your fingers). Place half of the above mixture in the base of the springform patting it down with fingers to make a base and set aside.
In the bowl of an electric mixer, beat the egg and nutmeg for 2 minutes until fluffy and pale (you can do this by hand, just whisk for a few minutes longer until you get it to the right consistency). Add the vanilla and the milk and soda mixture and whisk until combined. Then add the remaining half of the flour and butter mixture and mix until smooth (you can still use the whisk for this as it is quite liquidy still). Pour on top of the base crumbs and then sprinkle the pistachio on top. Bake for 50-60 minutes until a skewer inserted comes out clean – many have found that while the top looks cooked, the batter is runny underneath so try the skewer in several places.
When cake is ready, remove from oven and allow to cool. While doing this, heat honey gently and then using a pastry brush, spread honey over the top of the cake. Sprinkle edible rose petals which will stick to the honey. Serve warm.
Recipe Source: The above recipe is based on materials found on notquitenigella.com. The original recipe was written by the blogger. Note: Materials may be edited for content and length.
Tasty Relax 