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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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,703kJ/ 408kcals
Fat
23g
Saturated Fat
7g
Carbohydrates
45g
Sugars
33g
Fibre
1.2g
Protein
5.6g
Salt
0.2g
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