Rose & pistachio cake
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Ingredients
Method
Preheat the oven to 190ºC, gas mark 5. Grease a 900g loaf tin with melted butter, then line it with baking parchment. In a large mixing bowl combine the flour, sugar, almonds and 30g roughly chopped pistachios and mix together with a whisk.
Make a well in the middle of the dry ingredients, then add the eggs. Add the oil, melted butter and rose water or extract, then slowly incorporate the wet and dry ingredients together with the whisk or a spatula. When fully combined (be careful not to overwork the batter), pour into the prepared tin.
Bake the cake for 45-50 minutes, until risen and golden. Check it’s ready by placing a toothpick into the centre of the cake. If it comes out clean, it’s ready. Cool in the tin for 10 minutes, then turn onto a rack and leave to cool completely.
Sift the icing sugar into a large bowl, then gradually work in 1-2 tbsp lemon juice until smooth and thick. Drizzle the icing over the cake, then top generously with rose petals and 1 tbsp chopped pistachios and leave to set.
