Rose, Lemon & Pistachio Baked Donuts

Rose, Lemon & Pistachio Baked Donuts

I’ve been thinking about combining rose and lemon in a baked donut for almost a year now, and finally I’m sharing this recipe with the wonderful addition of pistachios too. These Rose, Lemon & Pistachio Baked Donuts are filled with green nuggets of pistachio, and drenched in a sugary rose and lemon glaze. I hadn’t actually heard of a Persian Love Cake until I made these donuts, but it also uses these same three flavours. After tasting the donuts I completely understand where it gets it’s name, as I am in love with this flavour combination! So with this in mind, I thought these Rose, Lemon & Pistachio Baked Donuts would be perfect for Valentine’s Day!

Jump straight to the recipe!

I started by mixing together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest.

Then I added the self raising flour and chopped pistachios.

I usually put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too.

They baked for 12 minutes, then I left them to cool.

I made the glaze by mixing together the icing sugar, water, lemon juice and rose water.

I dipped each donut into the bowl of glaze, I spooned more on top if it needed it, then set the donuts onto a rack. The glaze will drip off, so I put a baking tray underneath to catch it. I then added chopped pistachios and edible rose petals as decoration.

Rose, Lemon & Pistachio Baked Donuts

To put into words what these Rose, Lemon & Pistachio Baked Donuts taste like I would describe them as dreamy, light and refreshing. The citrus zing from the lemon is absolutely tantalising, the pistachios are nutty and creamy, and the rose lingers perfectly with just the right amount of perfume. Is anyone else weak at the knees right now?!

It’s nice to come across a different flavour than the typical chocolate or vanilla for example. I don’t feel like I experiment with flavour enough, but if all my experiments turn out like these Rose, Lemon & Pistachio Baked Donuts then I would be happy to experiment more often! The most important thing with trying out flavours you’ve not made before is taste as you go. I taste a little bit of my batter and icing as I make them to see if I need to add more of a certain flavour.

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook and Life Diet Health.

 

5 from 4 votes
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Rose, Lemon & Pistachio Baked Donuts

Servings 12

Ingredients

For the donuts

  • 30 g Chopped pistachios
  • 175 g Caster sugar
  • 30 ml Vegetable oil
  • 175 ml Milk either cow's or plant milk will work
  • 2 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Rose water
  • 225 g Self raising flour
  • 1 Lemons zest only
  • Butter for greasing

For the glaze

  • 250 g Icing sugar
  • 2 1/2 tbsp Water
  • 1 tsp Rose water
  • 3 tsp Lemon juice

For decoration

  • Chopped pistachios optional
  • Edible rose petals optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with butter

  2. Mix together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk

  3. Add the self raising flour and chopped pistachios, and fold them in

  4. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  5. Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool

  6. Make the glaze by mixing together the icing sugar, water, lemon juice and rose water until smooth. Add the water bit by bit as you may not need it all, you don't want the glaze to be too runny

  7. Dip each donut into the bowl of glaze, spoon more on top if needed, then set the donuts onto a rack. The glaze will drip off, so put a baking tray underneath to catch it

  8. Add chopped pistachios and edible rose petals as decoration while the glaze is till wet so they stick

You can find more of my Donut recipes by clicking here!

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Rose & Raspberry Eclairs: GBBO Week #7

Jump straight to the recipe!

With only 3 episodes left the stakes are rising on The Great British Bake Off. Despite that, it seemed somewhat calmer in the baking tent in this week’s episode all about pastry. The first challenge was to make a family sized, sweet or savoury, suet pudding. In case you didn’t know (and you may not want to!) suet is the hard white fat that surrounds the kidneys and loins of sheep and cattle…erm…yum?

You may be relieved to know you can buy vegetarian suet these days which is made from palm oil and rice flour. The bakers could steam, boil or bake their puddings and we saw a variety of methods from Christine’s Spotted Dick which she steamed, Glenn’s Prune and Armagnac Pudding baked in a milk loaf tin, and Beca’s Spring Lamb and Vegetable Pudding which she boiled.

Suet pastry is quite an old fashioned pastry and I was surprised to see it on GBBO, however the show is know for ‘bringing back’ certain recipes. All of the bakers made an ice cream or sauce to accompany their puddings. Everyone did well on this challenge!

The technical challenge was a Mary Berry recipe – Holy Choux’s. Also known as little nuns, they are one large and one small creme patissiere filled profiterole stacked on top of each other, smothered with chocolate and piped with whipped cream. You can find Mary’s recipe, where the dessert is called a Religieuse by clicking here.

The bakers didn’t seem hugely phased by this as most had made choux pastry before. However this didn’t mean they were immune to baking troubles! They had trouble stacking the choux buns, getting thick creme patissiere and choux pastry not rising. Beca won the challenge, with Ruby second and Glenn third. Christine came last with Frances and Kimberley not far behind. Now that their numbers are decreasing the bakers have less ‘middle’ to hide in during technical challenges!

Finally the showstopper required the bakers to make one of the most technically challenging and time consuming pastries – puff. The judges requested three different types of puff pastry, one must be filled, one must be iced, and the other was up to the bakers. Puff pastry is all about building up layers of dough and butter to create flaky layers when baked.

I was impressed with the variety of puff pastry desserts that the bakers produced. So many flavours and fillings that I would have been happy to sample! Frances did well with her musical themed puff pastry treats, which included French Framboise Cream Horns. She had good flake and flavour, and the judges thought they looked impressive. Christine also saved herself with a fantastic selection of puff pastry goodies including Eccles Cakes and Fresh Fruit Baskets which Paul and Mary thought were well baked, delicious and unique with great flavour.

Ruby’s Custard Tarts were burnt and Paul and Mary said her bakes looked untidy, but tasted nice. Glenn took a risk by using a different technique to make his pastry, Paul was unsure about the inverted method Glenn chose to use and sadly it did not work out for him. The judges were not happy with his showstopper and Paul called them ‘hideous’. Poor Glenn!

And unfortunately it was Glenn we said goodbye to this week. Although I understand the judges’ decision, Glenn was without a doubt the best personality on the show. He’s incredibly funny and witty, he’s surely delivered some of the best quips on GBBO! I hope we see him on our screens again soon. Not much was revealed about next week’s episode!

I struggled to pick something to make this week. I’ve made a Clootie Dumpling before, which is a type of suet pudding. And I made Profiteroles for last years GBBO. And of course I have a busy life and am not competing on a national television show so there was no way I was making puff pastry! I’ve had this Rose & Raspberry Eclairs idea in my head for a few months now and I thought it was the perfect opportunity to make them!

I started by melting butter and cold water in a pan on a low heat.

Once it was melted, I brought the mixture to the boil.

As soon as it was boiling, I took it off the heat and tipped in sifted plain flour and mixed it in quickly until a smooth dough formed.

I left it to cool for 10 minutes, then mixed in eggs, bit by bit, until it became a glossy smooth paste.

Next, I spooned the mixture into a piping bag with a large circular nozzle in, and piped out sausage shapes onto a lined baking tray. I used a knife dipped in water to cut the paste off at the end of the sausage shape.

They baked on 180C Fan/200C/400F/Gas Mark 6 for around 20-25 minutes. I took them out and cut a slit down the side, then put them back in for 5 minutes. I had trouble removing them from the greaseproof paper, so used a palette knife to get them off and put them on a cooling rack. For some reason my greaseproof paper was not playing ball the night I made these as it was my second batch – the first batch stuck so badly to the paper! You’ll get about 12 eclairs out of the mixture.

I decided to use rose and white chocolate to flavour the Rose & Raspberry Eclairs because they are light flavours to match the light pastry, and the raspberry was for a zingy twist. Of course, feel free to fill with whipped cream and cover with chocolate if you wish!

I made the icing with icing sugar, rose water, a little tap water (add it a little at a time as it can get too runny easily!) and I used the juice out of 4 crushed raspberries to make it pink. You could also use food colouring of course. I crushed the raspberries through a sieve, but still double check it for seeds as they are small and pesky. Then gently use a spoon to top the eclairs with it, and I also sprinkled over some grated white chocolate. I didn’t have time to leave it set long enough, so it did run a bit for me, but if I had have had time, I would’ve popped it in the fridge to set.

Finally I whipped up a pot of cream, and piped it into the eclairs. Then I added 3 raspberries, feel free to add more! These Rose & Raspberry Eclairs were so fresh and yummy, and gobbled up in a flash! They are a great twist on the traditional eclair and show how versatile choux pastry can be.

Rose & Raspberry Eclairs

Servings 12

Ingredients

For the choux pastry

  • 75 g Butter
  • 200 ml Cold water
  • 125 g Plain flour
  • 3 Eggs

For the rose icing

  • 125 g Icing sugar
  • 1/2 tsp Rose water
  • 6 blocks of White chocolate
  • 4 Fresh raspberries crushed

For the filling

  • 36 Fresh raspberries
  • 500 ml Double cream

Instructions

  1. Melt the butter and the cold water in a pan on a low heat

  2. Once it is melted, bring the mixture to the boil

  3. As soon as it is boiling, take it off the heat and tip in the sifted plain flour. Mix it in quickly until a smooth dough forms, then leave it to cool for 10 minutes

  4. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, and lined a couple of baking trays with greaseproof baking paper

  5. Mix the eggs into the pastry, bit by bit, until it becomes a glossy smooth paste

  6. Spoon the mixture into a piping bag with a large circular nozzle, and pipe out 10cm/4" sausage shapes onto a lined baking tray. Use a knife dipped in water to cut the paste off at the end of the sausage shape
  7. Bake for 20-25 minutes until golden. Take them out and cut a slit down the side, then put them back in the oven for 5 minutes

  8. Make the rose icing by mixing the icing sugar, rose water, 1 tbsp water and the juice out of the crushed raspberries. Use a spoon to top the eclairs with it, and sprinkle over some grated white chocolate

  9. Whip up the double cream, and pipe it into the eclairs. Then add 3 raspberries per eclair - or more if you like!

 

You can find more of my Pastry recipes by clicking here!

Rose & Raspberry Cakes

I made these two gorgeous cakes for ‘Forget-Tea-Not’, an afternoon tea in aid of the Alzheimer’s Society held by Jules and Bailey from Good Gobble last Sunday at Didsbury Parsonage Trust. As you may know I have been trying to get more involved in local events, particularly charity events. I’m always happy to make cake or help out for a charity. I wasn’t able to be there for the whole event, but Jules told me it was a fantastic success, and they’ve raised around £600 so far. If you’d like to donate please visit JustGiving.com

I used this recipe to make the first cake, only changing it by doubling the quantity of rose water. I wasn’t 100% happy with how it turned out. It said to bake on 160C/325F/Gas Mark 3, which I did but after an hour, nothing was happening. So I turned it up to 180C/350F/Gas Mark 4. It took another 50 minutes before it was done! It was a hefty mixture and expected it to be a big cake, but when it came out and cooled it was the size of a normal sandwich cake. It tasted nice (I made cupcakes with some of the batter for taste testing), but had a huge crack across the top and quite a dense cake, so I decided to do some editing for the second cake…

First I greased and lined my 9 inch cake tin.

I started the mixture by creaming together 170g butter and 300g golden caster sugar. I then added 150g full fat natural yoghurt and mixed in.

I whisked in 4 eggs, 1 tsp vanilla extract and 1 1/2 tsp rose water. Then folded in 300g self raising flour and 1 tsp baking powder.

This was the rose water I used, I got it in a promotional pack, but I’ve seen rose water in Tesco and I think it’s quite easy to find.

I baked on 180C/350F/Gas Mark 4 for 30 minutes, then turned down to 160C/325F/Gas Mark 3 for 20 minutes. It looked much better this time and no nasty crack, although I forgot to take a photo!

Seen as I had ended up with two cakes I decided to decorate them both in different ways. It gave me a chance to be creative!

I was sent these gorgeous pink chocolate cigarellos from the Chocolate Trading Company. They are the first company in the world to produce cigarellos in pink! Most of us have probably seen the white, milk and dark chocolate versions on wedding and birthday cakes before. I always think they produce a really stunning and elegant effect. EDIT: Unfortunately they no longer sell them anymore.

I cut the cake in half and made a raspberry buttercream for the filling by mashing up 10-12 raspberries, and mixing with 40g butter and 200g icing sugar.

The cigarellos stick to a buttercream or ganache covering. I made a white chocolate buttercream by mixing 280g butter, 1 tsp vanilla extract and 350g icing sugar. Once it was smooth I mixed in 200g melted white chocolate that had cooled slightly.

I covered the cake and began sticking the cigarellos around the side. They are very sturdy and stick upright easily. It’s best to do this on a cake board or the plate you will be serving the cake on. Moving cakes once decorated is difficult enough, but I wouldn’t advise moving one with cigarellos stuck to it as it could damage the position and appearance of them.

Once the cake was covered I iced the top with the white chocolate buttercream.

 

I added fresh raspberries, upright and in circles until the top was full, and then finished the cake with a pink ribbon. I am so pleased with how it looks! The pink cigarellos are really stunning and the red raspberries compliment the dusky pink chocolate perfectly.

For the second cake I filled the middle with the white chocolate buttercream, then placed fresh raspberries flatly over the buttercream. For the topping I mixed together the leftover raspberry buttercream and white chocolate buttercream, I added 100g icing sugar to thicken it up and covered the top of the cake.

 

I decorated the top with white and pink wafer roses, which I got off ebay. They are edible, and really delicate and pretty. They stuck easily to the buttercream and I arranged them haphazardly on top.

 

I thought both cakes looked really good, I can’t decide which one I like best!

 

 

 

 

I took them along to the afternoon tea so they could be eaten and enjoyed by the customers. I’ve heard that a picture of my cake may appear in a local newspaper covering the event…watch this space! I’m very excited and have my fingers crossed!

 

These are the cute ‘taster’ cupcakes I made so I could tell you about the flavour of the cake as I wouldn’t be eating the cakes. They also showcase another way to use cigarellos. You can do more with them than place them around cakes. It sounds strange to have something flavoured with rose as it’s associated with soaps and other beauty products. But the flowery flavour is really delicious! It’s hard to describe, it’s like eating a nice smell – if that makes sense! The sponge was sweet and floral, the first bite is quite powerful but it becomes milder as you keep eating. Both the buttercreams were delicious and mixed together even better! The fresh raspberries compliment the delicate rose perfectly. The sponge was moist due to the addition of the yoghurt and I may adapt it with other flavours. Finally the chocolate cigarellos are delicious. They are made from proper quality chocolate and you can tell the difference!

 

Gorgeous photos taken by photographer Terry McNamara  – see more beautiful photos of the other delicious treats at the afternoon tea on Good Gobble’s Facebook Page. Be prepared for your mouth to water!

I still can’t decide which cake I prefer the look of… So tell me, which cake do you like most?

Rose & Lemon Fondant Fancies

Rose & Lemon Fondant Fancies

These Rose & Lemon Fondant Fancies are made with a light lemon genoise sponge, filled with strawberry jam, and covered in rose and lemon flavoured fondant. They’re perfect for afternoon tea as they are so delicate and dainty. The would also be a gorgeous treat for Mother’s Day or any special occasion. If you’ve ever watched The Great British Bake Off, then you’ll have seen that Fondant Fancies have featured a few times. They do take time and patience to make, but they really are worth it for the elegant finish and delicious flavour.

Jump straight to the recipe!

To make the genoise sponge I used my food mixer to whisk the eggs and sugar together for about 8 minutes until it was thick and had reached the ribbon stage. Then I carefully folded in the flour in two parts, then the melted butter and lemon zest.

I poured the mixture into a lined 8″ square baking tin.

I baked it for 25 minutes until a skewer inserted came out clean and it was golden and risen, then left it to  cool completely.

When it was fully cool I brushed the top with apricot jam and covered it with some rolled out pink fondant.

I trimmed the edges, then using a ruler I cut it into 1.5″ squares.

Then I cut each square in half and spread some strawberry jam onto the bottom half, and sandwiched them all back together.

Using a palette knife (and a lot of patience!), I covered the sides with the rose buttercream. I put them in the fridge for an hour for the buttercream to set.

I made a pourable fondant by mixing up the pink ready to roll fondant with water, lemon juice and rose extract. To decorate them. I set up a cooling rack with a baking tray underneath and used it to place the cakes on before the pouring the fondant over the top and encouraging it around the sides to fully cover each cake.

Once they were covered, I decorated the top with little sugar flowers and sugar pearls. Then left the fondant to set at room temperature.

Rose & Lemon Fondant Fancies

You can use anything you want to decorate the top of the Rose & Lemon Fondant Fancies, but I would recommend something small and delicate for the best effect.

Rose & Lemon Fondant Fancies

You could also cover the Rose & Lemon Fondant Fancies in chocolate ganache, or put buttercream in the middle instead of jam. Or make them a bit more manly with different coloured icing and decorations. Experiment and enjoy!


Servings 16

Ingredients

For the genoise sponge

  • 4 Eggs large
  • 120 g Plain flour sieved
  • 120 g Caster sugar
  • 55 g Butter melted
  • 1 Lemon zest only

For the filling

  • 2-3 tbsp Strawberry jam

For the glaze & to cover the cake

  • 1 heaped tbsp Apricot jam
  • 200 g Pink ready to roll fondant or colour of your choice

For the buttercream

  • 35 g Butter or baking spread
  • 70 g Icing sugar
  • 1/4 tsp Rose extract

For the pourable fondant

  • 750 g Pink ready to roll fondant or colour of your choice
  • 1 Lemon juice only
  • 1 tsp Rose extract

To decorate

  • Sugar flowers or sprinkles of your choice

Instructions

  1. Pre-heat your oven to 180C/160C fan/Gas Mark 4, grease and line a 8" square tin

  2. To make the genoise sponge whisk the eggs with the caster sugar in a stand mixer for about 7 minutes until thick and trebled in size

  3. Sieve in the plain flour in two stages, and gently fold it in each time. Add the melted butter by pouring it around the edge of the bowl and folding it in. Then gently fold in the lemon zest

  4. Pour the batter into the lined tin and bake it for 25 minutes until risen, golden and a skewer inserted comes out clean. Let it cool completely

  5. Brush a thin layer of apricot jam over the top of the cake to glaze it. Roll out the fondant and cover the cake with it

  6. Trim the edges of the cake then using a ruler cut it into 1.5" squares. Then cut each square into half horizontally

  7. Spread the strawberry jam onto the bottom half of the cake and sandwich them all back together

  8. Make the rose buttercream by mixing the butter, icing sugar and rose extract together until smooth. Use a palette knife to coat the sides of each cake with the buttercream. Try and get it as smooth as you can, then put them in the fridge for an hour for the buttercream to set

  9. Make a pourable fondant by mixing up the ready to roll fondant with the water, lemon juice and rose extract. Set up a cooling rack with a baking tray underneath and using it to place the cakes on before the pouring the fondant over the top

  10. Pour the fondant over the top of the cakes and encourage it around the sides to fully cover each cake

  11. Once they are covered, decorated the top with sprinkles or sugar flowers as desired. Then leave the fondant to set at room temperature

  12. Eat leftovers within 2 days

You can find more of my Cake recipes by clicking here!

Rose & Lemon Fondant Fancies

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