Sophie Michell served up a delicious pistachio layered cake with rosewater icing on Sunday Brunch.

The ingredients are: Butter or vegetable oil, for greasing, 300g pistachios, 4 tbsp Xylitol and 8 free-range egg whites.

For the filling: 200ml double cream 1 tsp vanilla extract.

For the icing: 200g Xylitol icing sugar, 1 tsp rosewater and splash of water to get to icing consistency.

To decorate: rose petals and pistachios.

See Sophie’s recipes in her book titled: Baking without Sugar, available from Amazon now.