Rosewater custard cake recipe

Nutty puff pastry encases creamy rose-scented custard for Simon Rimmer's eastern-style cake

INGREDIENTS

• 250g ready rolled puff pastry
• 30g shelled pistachios, roughly chopped
• 30g flaked almonds
• 50g icing sugar

For the filling

• 1 sheet gelatine
• 25g custard powder
• 100g cornflour
• 600ml milk
• 400ml cream
• 1 vanilla pod
• 2 tsp rosewater
• 3 egg yolks
• 150g sugar

To decorate

• Extra nuts, icing sugar and rose petals

Method

1. Preheat the oven to 200°C/gas mark 6. Cut out 2 x 20cm squares of puff pastry and sit one of the squares inside a 20cm square tin lined with parchment paper. Trim it to fit then prick with a fork.
2. Gently press half the nuts into the surface of the pastry and sieve over half the icing sugar. Sit another piece of parchment paper on top, then cover with a tray and weigh it down to stop it rising.
3. Bake for 40-45 minutes then remove the top sheet, allow to cool and remove from the tray. Repeat the process with the other square of puff pastry, but this time score the sheet into eight rectangles about 10 x 5cm.
4. Next make the filling, starting by soaking the gelatine in cold water.
5. In a saucepan combine the custard powder and cornflour, then add a little milk to form a paste. Gradually add the rest of the milk and cream, then add the vanilla pod and rosewater, whisking to keep the custard smooth.
6. Put the pan on a medium heat and bring to the boil, stirring constantly. Add the gelatine and stir until melted.
7. Whisk the egg yolks and sugar together, then add into the hot cream mixture. Stir well to combine then remove from the heat.
8. Put the first puff pastry sheet back in the square dish, nut side down, and spread the custard over the pastry. Then sit the scored piece, nut side up, on top of the custard.
9. Chill for 4 hours then cut into the pre-scored rectangles and serve.

Source: channel4