Pistachio, lemon & rose drizzle cake with rose cream

Name: Pistachio, lemon & rose drizzle cake with rose cream
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 175 g butter, softened; 175 g caster sugar; 2 Zest and juice of lemons; 3 Waitrose British Blacktail Free Range Eggs large; 200 g self-raising flour; 2 tsp Cooks’ Ingredients Rose Petals, plus extra to garnish; 50 g pistachio nuts, chopped, plus extra to garnish

Pink and green speckles of rose and pistachio make this drizzle cake a pretty picture to serve at afternoon tea.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

175g butter, softened
175g caster sugar
2 Zest and juice of lemons
3 Waitrose British Blacktail Free Range Eggs large
200g self-raising flour
2 tsp Cooks’ Ingredients Rose Petals, plus extra to garnish
50g pistachio nuts, chopped, plus extra to garnish

FOR THE LEMON DRIZZLE

1 Juice and zest of lemon
2 tbsp caster sugar
1 tsp Cooks’ Ingredients Rose Petals
½ tsp rose water

FOR THE ROSE CREAM

500ml creme fraiche
3 tbsp clear honey
1 tsp rose water

Preheat the oven to 180°C, gas mark 4. Grease and base line a 900g loaf tin.
Cream the butter, sugar and lemon zest until pale and fluffy. Whisk in the eggs, one at a time.
Mix together the flour and rose petals. Reserve 1 tbsp chopped pistachios and add the rest to the flour, then stir into the creamed mixture. Add the lemon juice and gently mix to combine.
Spoon into the prepared tin and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean.
While the cake is baking, make the drizzle. Heat the lemon juice, sugar, rose petals, rose water and remaining pistachios until the sugar has dissolved, then allow to cool slightly.
Prick the hot cake with a skewer and pour the lemon drizzle over. Allow the cake to cool in the tin before removing. Garnish with the remaining lemon zest, extra chopped pistachios and a scattering of rose petals.
Whisk the crème fraîche with the honey and rose water until thickened, and serve with the cake.

Typical values per serving when made using specific products in recipe