Ingredients
For the Cake:
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100g butter, melted, plus extra for greasing
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150g self-raising flour
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175g golden caster sugar
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30g ground almonds
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30g pistachio kernels, roughly chopped
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3 eggs
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90ml vegetable oil
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1 tsp Nielsen-Massey Rose Water (or alcohol-free rose water alternative)
For the Icing:
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150g icing sugar
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1 lemon (1–2 tbsp juice)
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1 tbsp dried aromatic rose petals (for decoration)
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1 tbsp pistachio kernels, slivered (for decoration)
Instructions
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Preheat and prepare – Heat oven to 190ºC (gas mark 5). Grease a 900g loaf tin with melted butter, then line it with baking parchment.
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Mix dry ingredients – In a large mixing bowl, whisk together the self-raising flour, golden caster sugar, ground almonds, and chopped pistachios until well combined.
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Add wet ingredients – Make a well in the center of the dry mixture. Add the eggs, vegetable oil, melted butter, and rose water. Gently mix until just combined; avoid overmixing.
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Bake – Pour batter into the prepared tin and bake for 45–50 minutes, or until risen, golden, and a toothpick inserted into the center comes out clean.
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Cool – Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.
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Make the icing – Sift icing sugar into a bowl and stir in lemon juice gradually until you get a smooth, thick consistency.
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Decorate – Drizzle icing over the cooled cake. Sprinkle with slivered pistachios and rose petals for a beautiful finish.
Notes
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For a deeper rose flavor, use slightly more rose water if using an alcohol-free version.
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Fresh, unsalted pistachios will give the best flavor and appearance.
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This cake freezes well without icing for up to 1 month — decorate after thawing for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern / Fusion
- Diet: Vegetarian