The picture in the book looks fabulous, big thick cake, beautifully decorated, but unfortunately, even using the same sized cake tin specified in the recipe, the cake I produced was all of an inch/inch and a half thick. Ho hum, admittedly there are no raising agents in the ingredients - so there's no way it could have risen, but still, it looked rather flat... I'd recommend using a smaller cake tin, if making this! Perhaps that what was used in for the cake in the photo - either that, or twice the volume of ingredients!
Pistachio nuts turn out to be damned expensive too - £7 for 300g! Shelled, luckily, that's not including shells, but still. Who knew?
The cake ended up deliciously squidgy and moist though, with lots of flavours - the orange and lemon coming through particularly nicely. Lots of compliments - and it was one of the first cakes to vanish from the tea table - within 30 minutes!
(I skipped the (optional) crystallised rose petals to decorate... life is surely too short?)
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