Rose and Pistachio Window Cake (Cacen Ffenest)

Preheat your oven to 180°C (160°C fan/gas 4). Grease a 20cm square cake tin with butter. Create a divider by folding a 40x20cm piece of non-stick baking parchment in half and placing it in the center of the tin, effectively creating two 20x10cm rectangular sections.

In a large bowl or stand mixer, cream together the softened butter and caster sugar for about 5 minutes until the mixture is pale and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with the final egg to prevent the mixture from curdling. Gently fold in the remaining flour using a metal spoon.

Divide the cake batter equally into two separate bowls. To the first bowl, add the ground pistachios, green food coloring, and 1-2 tablespoons of milk; mix until it reaches a dropping consistency. To the second bowl, fold in the ground almonds, pink food coloring, rose essence, and the remaining milk.

Pour the green mixture into one side of the prepared tin and the pink mixture into the other. Level the tops with a spoon and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool completely in the tin before lifting them out.