Preparation time: 20 minutes- Cooking time: 40-45 minutes
- Serves: 8
What You’ll Need:
- 175g butter, softened
- 175g caster sugar
- Zest and juice of 2 lemons
- 3 large free range eggs
- 200g self-raising flour
- 2 tsp edible rose petals, plus extra to garnish
- 50g pistachio nuts, chopped, plus extra to garnish
For The Lemon Drizzle
- Juice and zest of 1 lemon
- 2 tbsp caster sugar
- 1 tsp edible rose petals
- ½ tsp rose water
For The Rose Cream
- 500ml tub crème fraîche
- 3 tbsp clear honey
- 1 tsp rose water
What To Do:
- 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.