Pistachio Rose Cake

Ingredients

• 210 g plain flour
• 60 g finely ground pistachios
• 2 tsp baking powder
• 1/2 tsp salt
• 160 g unsalted butter
• 180 g sugar
• 3 eggs
• 180 ml milk
• 1 tsp vanilla extract
• 1 tsp rose water
• 40 g chopped pistachios
• 120 g cream cheese
• 80 g icing sugar
• 1 tsp rose water
• 20 g chopped pistachios
• dried rose petals

Method

1. Step 1

   Heat the oven to 175°C and grease a 20 cm cake tin, then line the base with baking paper.

2. Step 2

   Beat the butter and sugar for 3 to 4 minutes until pale and fluffy, then beat in the eggs one at a time.

3. Step 3

   Whisk in the rose water and the milk.

4. Step 4

   Whisk the flour, the ground pistachios, the baking powder, and the salt, then fold the dry mixture into the bowl just until no dry streaks remain.

5. Step 5

   Fold in the chopped pistachios and scrape the batter into the prepared tin.

6. Step 6

   Bake for 32 to 40 minutes until the center springs back lightly and a skewer comes out clean, then cool the cake completely.

7. Step 7

   Beat the cream cheese and icing sugar until smooth, spread it over the cooled cake, and scatter over the chopped pistachios and rose petals.