I recently moved to a country house that is in great need of being brought up to date, in particular my kitchen! The oven is somewhat aged and temperamental and if you are a baker like me this can lead to one baking disaster after another. Over the holidays my eldest daughter convinced me to bake a cake from her new Jamie Oliver “Comfort Food” cookbook! After reading through the recipe, realising it used the grill rather than the unreliable oven, I thought it might work. I was pleasantly surprised with the result and it was a thumbs up from the whole family.
Spurred on by my success I started to consider how I could change the flavour combinations using the same method of grilling rather than baking. Lesley and I started talking and throwing about flavour combinations, we wanted a grown up cake, I settled on lemon, pistachio and rosewater. I should point out that I am not a fan of rosewater, however Lesley loves it. I also knew that lemon & pistachio alone needed something else to tie it all together. I will admit there were disasters with the first cake, namely forgetting to add the rosewater to the icing, perhaps my subconscious at work here repelling the rosewater! The finished product was delicious, rosewater and all. The cake layers showed through (all 14 of them!), the lemon marmalade gave a slight acidity and the rosewater was the perfect balance to bring it all together and leave a fragrant but not pungent taste in my mouth.