Pistachio Cardamom Cake with Rose Butter Cream - by May Tay

This is a very small loaf of cake.

Recipe for cake only:

1/2 cup shelled raw pistachios
2/3 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cardamom
4 tbsp unsalted butter room temp
1/3 cup sugar
1 egg room temp
1/2 cup milk
1/2 tsp vanilla essence

Method:
Heat up oven 180 deg
Grind the pistachios till fine and set 2 tbsp aside as topping use.
Sift flour, baking powder, cardamom powder, salt & set aside
In a bowl, add butter and sugar and whisk 3 mins medium speed till light & fluffy
Add 1/2 portion of flour mixture, whisk low speed till combined
Add milk, vanilla and mix medium low speed till smooth about 15 sec
Add remaining flour and mix
Fold in ground pistachios gently into the mixture
Place into a small rectangular disposable foil tin and bake for 15-30 mins depending on your oven temp.

Recipe for Rose buttercream:

3 egg whites
1/3 sugar
12 tbsp unsalted COLD butter (cut cube) from chiller / not freezer
Very little small tinge of Rose essence using toothpick
A tiny drop of pink coloring using toothpicks.

Bring a pot of water to boil and place a metal bowl above.
Add in whites and sugar. Hand whisk till turn opaque or 3 mins
Transfer the mixture into a mixing bowl and whisk at low speed for 30 sec then high speed for 7mins
Add 2 tbsp butter each time and whisk 10 sec till you finish all 12 tbsp.
When all 12 tbsp butter is added, turn high speed and whisk mixture till foamy thick and shinny frosting.
Then reduce to medium high and final whisk for 1 min.
Use toothpicks and dip into pink coloring and drip the coloring into the mixture.
Use a toothpick and dip into Rose essence and drop VERY LITTLE into the mixture. TOO MUCH the smell is very overwhelming
Coz you only need a tinge of Rose scent.

Place the mixture in fridge to chill for about 30mins before use.