Rose, pistachio and cardamom crinkle cake
Serves: 8-10
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Rose, pistachio and cardamom crinkle cake
Inspired by a Greek custard cake known as soufra, the texture and flavours of this filo dessert are not dissimilar to baklava. A crisp, golden filo exterior contrasts a softer cardamom-custard-soaked centre
Serves: 8-10
Prep time: 40 minsTotal time: 
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Nutritional information (serving)
Calories
554Kcal
Fat
31gr
Saturates
17gr
Carbs
62gr
Sugars
27gr
Fibre
2gr
Protein
8gr
Salt
0.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 125g unsalted butter
- about 12 sheets filo pastry (you will need 2 x 270g packs)
- icing sugar, to dust
- 15g pistachio kernels, finely chopped
For the cardamom custard
- 200ml double cream
- 150g caster sugar
- 3 medium eggs
- 10 cardamom pods, seeds ground (or ½ tsp ground cardamom)
For the rose syrup
- 50g caster sugar
- ¼ tsp rose water (we used Nielsen-Massey)
Step by step
Get ahead
Prepare up to the end of step 3 a few hours ahead
- Preheat the oven to 190°C, fan 170°C, gas 5 and put a large baking tray in the oven to heat up. Melt the butter in a small pan over a low heat. Grease a 20cm round springform cake tin with some of the melted butter, then line the base and sides with baking paper.
- Lay a sheet of filo on your work surface and brush all over with some of the melted butter. Place in the greased tin, allowing it to hang over the edges. Repeat with another sheet of buttered filo, laying it in the opposite direction (so the two sheets form a cross). Fold the overhanging filo back into the tin to form 4cm-high sides.
- Lay another sheet of filo on your work surface and brush with butter, then lay a second sheet on top, brushing with butter again. Starting from the long side, use your fingers to fold the filo back and forth in a concertina style (each fold should be about 3cm wide). Roll the folded strip into a loose spiral and place into the centre of the tin. Continue to butter and fold two sheets of filo together in the same way, then wrap around the centre spiral, working towards the edges of the tin, until it is full (you may not need all 12 sheets). Don’t pack it in too tightly as you want to allow for pockets of custard. Brush more butter over the top and place on the preheated tray. Bake for an initial 35-40 minutes until deep golden and crisp.
- Meanwhile, whisk together all the ingredients for the custard in a large jug or bowl with a pinch of salt. Reduce the oven temperature to 180°C, fan 160°C, gas 4. Slowly pour the custard over the baked filo, letting it fall into the gaps. Return to the oven to bake for 25-30 minutes until golden brown and the custard is set.
- Make the rose syrup during the second bake: add the sugar, rose water and 2 tablespoons of water to a small pan. Bring to a gentle boil over a medium heat, then simmer for 5 minutes until syrupy. Set aside until ready to use.
- Once baked, drizzle the rose syrup generously over the cake and allow to soak in the tin for 15 minutes. Remove from the tin onto a flat serving plate or board, dust with icing sugar and scatter over the chopped pistachios. Best enjoyed warm (but leftovers are still delicious the following day).
