Rose & pistachio cake
Prep
10 mins
Cook
50 mins
Servings
10
Difficulty
Medium
This beautiful rose and pistachio cake is one of my absolute favorites to bake when I want something a little special but don't want to spend hours in the kitchen. It comes together in just ten minutes of prep, which means you can have it baking before you know it. The pistachio kernels add such a lovely delicate flavor, plus they're packed with heart healthy fats and antioxidants. Rose water gives everything a subtle floral elegance that feels quite fancy, but honestly it's so simple to make. The glossy rose petal icing on top makes it look professionally done, even though it's genuinely straightforward. This is the kind of cake I turn to when I need an impressive dessert that doesn't require any fussing about.
Ella x
Ingredients
- 100 gramsbutter(melted, plus extra for greasing)
- 150 gramsself-raising flour
- 175 gramsgolden caster sugar
- 30 gramsground almonds
- 30 gramspistachio kernels(roughly chopped)
- 3eggs
- 90 mlsvegetable oil
- 1 tspnielsen-massey rose water((or see tip))
- 150 gramsicing sugar
- 1lemon(1-2 tbsp juice)
- 1 tbsprose petals(Aromatic Rose Petals, to decorate)
- 1 tbsppistachio kernels(slivered, to decorate)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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