Rose petal and pistachio cake

Rose petal and pistachio cake vegetarian; serves 10 

Bottled rose water and dried rose are incredibly exciting ingredients. I bought them about a year a go for a mere couple of pounds from an International food supermarket, and they’ve been a little neglected at the back of my cupboard, amongst the things I told myself I’d always get round to using. And once I practised this recipe to perfection, they were all gone. 

Ingredients:

  • 225g baking butter, softened to room temperature (I am forever loyal to stork)
  • 225g caster sugar
  • 225g self-raising flour
  • 2 large free-range eggs
  • 1 tbsp rose water
  • 40g unsalted pistachio kernels, chopped

For the icing:

  • 125g sifted icing sugar
  • 2 tsp rose water
  • 2 tbsp warm water
  • 1/2 tsp pink food colouring
  • 40g unsalted pistachio kernels, chopped
  • Dried rose petals (optional)

Method:

  1. Pre-heat the oven to 170°C and prepare a non-stick loaf tin with baking parchment or butter.
  2. In a mixing bowl, cream together the baking butter and caster sugar. Gradually sift in the self-raising flour, add the eggs one at a time, and combine well.
  3. Stir in the rose water and pistachios so the flavours are evenly distributed through the cake mix.
  4. Pour the mix into the loaf tin, and even out the surface with a spatular. Bake in the oven for 50 minutes, or until a knife through the centre comes out clean.
  5. Once cooled take the cake out of the tin. Create the icing by combining the sugar with rose water, warm water and pink food colouring. Smoother the top of the cake with it. Sprinkle on pistachio kernels, and dried rose petals if you’re feeling decadent.

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