Rose & pistachio cake

Name: Rose & pistachio cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10
Ingredients: 100 g butter, melted, plus extra for greasing; 150 g self-raising flour; 175 g golden caster sugar; 30 g ground almonds; 30 g pistachio kernels, roughly chopped; 3 eggs; 90 ml Vegetable oil; 1 tsp Nielsen-Massey Rose Water (or see tip)

There is something very regal about Shelina Permalloo's combination of pistachio and rose – two of her favourite flavours when it comes to desserts and pastries.

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Serves10
CourseCake
Prepare10 mins
Cook50 mins
Total time1 hr
Pluscooling

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Ingredients

100g butter, melted, plus extra for greasing
150g self-raising flour
175g golden caster sugar
30g ground almonds
30g pistachio kernels, roughly chopped
3 eggs
90ml Vegetable oil
1 tsp Nielsen-Massey Rose Water (or see tip)

For the icing

150g icing sugar
1 lemon, 1-2 tbsp juice
1 tbsp Cooks’ Ingredients Aromatic Rose Petals, to decorate
1 tbsp pistachio kernels, slivered, to decorate

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 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 chopped pistachios and leave to set.

Cook’s tip

Some extracts and flavourings (such as the Nielsen-Massey Rose Water) are made with alcohol, which I don’t use. You can replace it with 2 tbsp alcohol-free rose water. I use more, as it’s gentler in flavour. The cake will keep in an airtight container for up to 1 week, or wrap the undecorated cake and freeze for up to 1 month.