DECADENT AND DIVINE
As if an excuse were ever needed to enjoy chocolate, then these irresistible cakes and bakes from Victoria Glass’s beautiful book Deliciously Chocolatey are it – and they’re perfect for a Mother’s Day treat, too
WHITE CHOCOLATE, PISTACHIO & ROSE RING
Serves 8 Takes 1½ hours
INGREDIENTS
• 250g/9oz soft butter
• 200g/7oz caster sugar
• 5 eggs
• 2 tsp rose water
• 100g/4oz white chocolate, melted and cooled
• 200g/7oz ground pistachios
• 175g/6oz plus 1 tbsp self-raising flour
• 1 tsp baking powder
• A pinch of salt
To decorate
• 75g/3oz white chocolate, melted and cooled
• 40g/1½oz unsalted shelled pistachios, finely chopped
• 1-2 tbsp edible dried rose petals
1. Preheat the oven to 160°C, fan 140°C, gas 3 and grease and flour a 25cm/10in bundt tin.
Cream the butter and sugar together
