Ingredients
Cake:
- 60g Unsalted butter
- 125ml Full cream milk
- 200g Flour
- 8g Baking powder
- 3ea. Eggs- beaten
- 2ml Salt
- 200g Caster sugar
- 10ml Vanilla
- 10ml Rose Essence
Icing:
- 560g Icing Sugar
- 20g Unsalted Butter
- 160ml Full Cream Milk
- 10ml Rose Water
- 2-3 drops Red Food Colouring
Assembly:
- 500g Desiccated Coconut
- 300ml Fresh Cream
- 5ml Cream Stabilizer
- 200g Pistachio Nuts
- 200g Pomegranate Jewels
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