Yesterday we went on our first trip to a National Trust property since before lockdown; it was more than worth the wait to wander among the roses and potter in the glasshouses. I was inspired to make this rose and pistachio cake from Kate Young’s The Little Library Year, which combines fragrant floral notes with rich, earthy pistachio in a moist cake that’s perfect for a sunny afternoon tea! To make the rose and pistachio cake, you will need:
- 250g caster sugar
- 250g butter
- 3 eggs
- 100g pistachio nuts (shelled and peeled then ground in a food processor)
- 100g ground almonds
- zest and juice of one orange
- 1 tsp rosewater
- 60g plain flour
- For the Icing:
- 80g butter
- 250g icing sugar
- 1 tbsp lemon juice
- Rose petals and pistachio nuts, chopped, to decorate.
Preheat the oven to 160C Fan/ 350F/ Gas 4 and grease and line a 20cm round tin. Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Fold in the pistachio and almonds.
Add the orange zest, juice and rosewater, then fold in the flour.
Spoon the mixture into the tin and bake for 50 minutes. Cover with tinfoil if the cake is browning too quickly, especially in the last ten minutes. A skewer inserted in the middle should come out clean when it’s ready.
While the cake cools, beat the butter and icing sugar until thick, pale and creamy then add the lemon juice. Spread the icing over the top of the cooled cake and decorate with rose petals and chopped pistachios.
Delicious with a cup of Earl Grey. What are you baking this weekend?
Recipe via The Little Library Year.