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  • BBC Good Food Magazine

    What would you take to AFTERNOON TEA?

    Mar 24, 2022 5 minutes
    recipes RHIAN CADWALADR & SAMUEL GOLDSMITH
    photographs
    LOUISE HAGGER

    Rhian’s rose & pistachio cacen ffenest (‘window cake’)

    SERVES 12 PREP 40 mins plus cooling COOK 25-30 mins MORE EFFORT V

    175g butter, softened, plus extra for the tin
    175g caster sugar
    3 eggs
    175g self-raising flour
    50g pistachios, ground in a blender few drops each of green and pink food colouring
    2-4 tbsp milk
    50g ground almonds few drops of rose essence
    100-150g good-quality apricot jam icing sugar and caster sugar, for dusting
    400g marzipan a few crushed pistachios and dried rose petals, to decorate (optional)

    Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin. Cut a sheet of non-stick baking parchment into a 40cm x 20cm rectangle. Fold in half, so the short ends meet, then lower into the

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