Instead of flower for decoration, I prefer to pour a chocolate ganache on the surface.
The recipe is from Jamie Oliver[s site
Jason Flemyng's citrus and pistachio cake
dessert recipes
Serves 8-10
If you’re using flowers, you must, of course, use edible flowers.
1 Preheat oven to 180C/gas 4. Line the base of a 23cm-diameter cake tin with baking parchment.
2 In a bowl, cream the butter and sugar together until white and fluffy. Add the eggs one at a time, stirring in between. Using a pestle, bash the pistachios up in a mortar, then add them, the ground almonds, lemon zest and rosewater to the creamed butter mixture. Fold in the flour.
3 Spoon the mixture into the cake tin and bake for 25–30 minutes. Remove when done and let cool.
4 In a bowl, mix the icing with half the juice and spread this over the cake when cool, then add some flowers to decorate, and serve.
Ingredients
• 200g butter
• 250g caster sugar
• 3 eggs, preferably free-range or organic
• 100g shelled pistachio nuts
• 100g ground almonds
• Zest of 1 lemon
• 1 tsp rosewater
• 60g self-raising flour
Icing
• 100g unrefined icing sugar
• Juice of ½ a lemon
• Edible flowers, to decorate (optional)
