Rose and Pistachio Cake
Ingredients:
230g salted butter, softened (set extra aside for greasing)
180g light Muscovado sugar
4 tsp. vanilla extract.
4 x large free range eggs, beaten
160g potato starch.
3 tsp gluten free baking powder
160g ground almonds
4 tsp. rosewater
For the filling and topping:
325ml double cream (whipped)
50g pistachio nuts, finely chopped
Any other yummy toppings you might like to add!
Method:
Preheat the oven to 180 degrees...
