Kalakand
Make this aromatic Indian sweetmeat for a treat. It has a soft and grainy texture and is infused with cardamom and rosewater
Ras malai cake
Serves 8 - 10
Easy
Prep:
Cook:
plus cooling
Serve this elegant layer cake to celebrate Diwali or any special occasion. It takes inspiration from the famous Indian dessert ras malai
Skip to ingredients
- 225g unsalted buttersoftened, plus extra for the tin
- 225g caster sugar
- 4 eggs
- 225g plain flour
- ½ tsp ground cardamom
- 2 tsp baking powder
- 2 tsp rosewater
For the topping
- 250g mascarpone
- 300ml double cream
- 200g icing sugar
- 1-2 tsp rosewaterto taste
- 5 tbsp pistachio creamor spread
- 30g pistachiosfinely chopped
Nutrition: Per serving (10)
- kcal766
- fat52g
- saturates30g
- carbs66g
- sugars48g
- fibre1g
- protein8g
- salt0.41g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line two 20cm round cake tins with baking parchment. Beat the butter and sugar in a bowl for 3-4 mins until light and fluffy. Crack in the eggs, one by one, beating well after each addition, then stir in the remaining ingredients until smooth.
step 2
Divide between the tins and bake for 25 mins until lightly golden and a skewer inserted in the middles comes out clean. Leave to cool in the tins for 20 mins, then turn out onto a wire rack to cool completely.
step 3
For the topping, whisk the mascarpone until smooth, then whisk in the double cream until the mixture is just holding its shape. Sieve over the icing sugar, add the rosewater and 1 tbsp pistachio cream or spread. Beat to combine until the mixture holds its shape.
step 4
Arrange one cake on the serving plate then spread the remaining 4 tbsp pistachio cream over the top. Add half the cream topping, then the second cake on top. Spread over the rest of the cream topping, sprinkle with the chopped pistachios and serve. Any leftovers will keep in an airtight container for two days.
