This. Oh my. So delicious. I think I excelled myself here. If I was on the Bake Off, I would have been happy with this. Oh, and they had 2 hours to make their drizzle cakes. I also made mine in about 2 hours, but my 3-year-old ‘helped’ (read: slowed me down and made a mess which I also cleaned up), and I ate breakfast and gave my children breakfast and had a shower too in that time. 😉
I hope you enjoy it!
Pistachio, lemon, and rose drizzle cake
For the Cake
- 175g butter, softened to room temperature but not melted
- 175g golden caster sugar
- Juice and finely grated zest of 2 unwaxed lemons
- 3 large eggs
- 200g self-raising flour
- 2 tbsp dried rose petals
- 50g pistachio nuts, roughly chopped
For the drizzle
- Juice and roughly grated zest of 2 unwaxed lemons
- 4 tbsp caster sugar
- 2 tsp dried rose petals
- 1 tsp rose water
- 2 tbsp pistachio nuts, roughly chopped
- Preheat oven to 180C (160C fan). Grease a 900g loaf tin and line the base and two short sides with baking parchment.
- Cream together the butter, golden caster sugar, and lemon zest until pale and fluffy, using an electric hand whisk. Whisk in the eggs, one by one, with a tablespoon of flour for each egg to prevent curdling.
- Mix together the remaining flour, rose petals, and chopped pistachios. Stir gently into the creamed mixture. Add the lemon juice and fold in gently.
- Spoon into the tin, level, and bake for 40-45 minutes. It should be golden and a skewer should come out clean when inserted into the middle of the cake.
- In the meantime, make the drizzle. Mix all the drizzle ingredients except the zest in a small saucepan. Heat until the sugar has dissolved, then leave to cool slightly. Pour through a sieve and into a jug. Reserve the pistachios and rose petals collected in the sieve.
- Five minutes after removing the cake from the oven, use a cocktail stick to make holes all over it. Carefully pour over the drizzle syrup, making sure the whole cake gets covered.
- Once cool, use the pistachios and rose petals you collected earlier, along with the lemon zest, to garnish the cake.