Preparation method

Cake:

• Preheat the oven to 180°C
• Heat the butter and milk until melted
• Beat the eggs and salt until light and fluffy (3min)
• Gradually beat in sugar, beating until dissolved
• Add vanilla
• Sift together the flour and baking powder
• Fold the flour into the egg mixture
• Using a greased cake-pop tin, fill one ½ with dough,
• Place other ½ on top and bake for 18-20 min
• Let it cool in the pan for 10 min
• Remove from the moulds and cool completely

Rosewater Icing:

• Combine all the ingredients in a small heat proof bowl
• Stir over simmering water until the icing is smooth

Assembly:

• Dip and cover the cake balls in the icing
• Let the excess icing drain
• Repeat to give a second coating and roll in the coconut
• Let the icing set
• Whip the cream with stabilizer*
• Crush half of the pistachios
• Decorate the balls with whipped cream rosettes, the nuts & pomegranate