Another recipe that has travelled around the world as part of our current love for Yotam Ottolenghi and Mediterranean food, scented with rose and orange flower water. Here I have given you the basic version of this cake, which you can customise by adding pistachios, pomegranate seeds or exotically flavoured icings ...
MAKE THE CAKE. Fill a large saucepan with water and bring it to the boil on the stove, then add the fruit and poach for 2 hours in the gently simmering water. Add more water during this time if needed. Drain the fruit and let them cool, then chop roughly and remove any seeds or pith. Purée in a food processor.
MEANWHILE, MAKE THE ICING. Combine the lemon juice and zest with the sugar. Pour this mixture over the still-warm cake and let it dry so the icing forms a crust on top of the cake.
YOU CAN DECORATE THE CAKE WITH ROSE PETALS AND/OR PISTACHIOS.
© 2020 All rights reserved. Published by Murdoch Books.