This cake is one of my favourites to both bake and decorate. And to eat. The delicate fragrance of rose is fully complemented by the earthy, sweet taste of the pistachios. It’s not a strong rose flavour like it can be in Turkish Delight but enough so that you know that roses were involved.
This recipe is both dairy free and soya free for the cake. The icing recipe is from the previous Victoria Sponge recipe but I used a soya based spread to make the icing, so if you want the recipe to be completely soya free, check that your spread is too. Or you could make a drizzle icing with rose water, a bit of colouring and icing sugar.
If you prefer a loaf cake for afternoon tea, check out my Lemon and Lavender Drizzle cake which just reminds me of summer. The Coffee and pecan loaf is a great coffee break treat too. And both are soya free.
The written recipe is, as always, below the video
Rose and Pistachio Loaf Cake Recipe
Before starting, pour 100g shelled pistachios into a food processor and grind until about 60% is ground quite small. You don’t want a flour and definitely not a paste. Separate some of the larger pieces for decoration at the end.
Also line a small – medium loaf tin
In a mixing bowl, measure out your dry ingredients;
275g Self Raising Flour
200g Caster Sugar
1 1/2 teaspoons Baking Powder
Pinch of Salt
Stir until well combined. Then add your wet ingredients;
100ml vegetable oil
30ml rose water
Stir until well combined,
Then add your finely ground pistachios and mix
Pour into your lined loaf tin. and pop into the oven at Gas Mark 4 (180C) for around 40 minutes or until cooked through. The best way to tell if a cake is cooked through is to poke a butter knife or kebab skewer into the middle. If the knife comes out clean, then generally the cake is cooked. If there’s still batter on the knife, the cake needs a bit longer to bake.
When the cake is cooked, take it out and cool on a cooling rack.
While cooling, take a portion of butter icing from my Victoria Sponge recipe. Add a drop of vegan red food colouring and a tablespoon of rose water. Whizz the mixture up with a food mixer and add more icing sugar to thicken if necessary.
When the cake is cooled, spread a layer of icing on with a palette knife. I pipe on roses using a Russian Icing Nozzle and a piping bag.
Sprinkle with the larger pistachio pieces that you saved earlier and a scattering of dried, edible rose petals.
And you’re finished. Now sit back and enjoy a cup of tea with a slice of your freshly baked Rose and Pistachio Cake. You deserve it!