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Tuesday, 10 February 2015 00:00

When East Met West

IMG 1284
Photo: Tobias Melzer
 

An English classic, brimming with Eastern promise

Move over Harry and Sally, there's a far more interesting new pairing in town! E&M's Frances Jackson shares a recipe for a bold and romantic take on the classic Victoria sponge – delicately spiced with cardamom and rose water, sandwiched together with a pistachio and pomegranate cream, and just in time for Valentine's Day.

There is something about cardamom – its dominant, almost mint-like aroma; those citrusy notes, paired with an unexpected sweetness – that transports me, even in the depths of winter, to warmer climes and balmy nights. Rose water, on the other hand, is perfumed opulence, an alluring drop of summer, distilled to perfection in a technique said to have been discovered by Persian physician Avicenna in the 10th century.

Whether you're making this cake for that special someone in your life or as a treat to enjoy with friends, don't stint on the spices: the almond sponge is just a pencil outline, the cardamom and rosewater your colour pigments. The filling too should be positively studded with pistachios and pomegranate seeds, shining like gems in the ermine of the cream. Even if seduction is not on your mind, you'll find few able to withstand the temptation...

Published in The European Kitchen
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