Pistachio, Lemon & Rose Drizzle Cake with Rose Cream

Serves: 8

You will need

175g butter, softened
175g caster sugar
Zest and juice of 2 lemons
3 large free range eggs
200g self-raising flour
2 tsp edible rose petals, plus extra to garnish
50g pistachio nuts, chopped, plus extra to garnish

For the Lemon Drizzle

Juice and zest of 1 lemon
2 tbsp caster sugar 
1 tsp edible rose petals
½ tsp rose water

For the Rose Cream

500ml tub crème fraîche
3 tbsp clear honey
1 tsp rose water


1 Preheat the oven to 180°C, gas mark 4. Grease and base line a 900g loaf tin.

2 Cream the butter, sugar and lemon zest until pale and fluffy. Whisk in the eggs, one at a time.

3 Mix together the flour and rose petals. Reserve 1 tbsp chopped pistachios and add the rest to the flour, then stir into the creamed mixture. Add the lemon juice and gently mix to combine.

4 Spoon into the prepared tin and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean. 

5 While the cake is baking, make the drizzle. Heat the lemon juice, sugar, rose petals, rose water and remaining pistachios until the sugar has dissolved, then allow to cool slightly.

6 Prick the hot cake with a skewer and pour the lemon drizzle over. Allow the cake to cool in the tin before removing. Garnish with 
the remaining lemon zest, extra chopped pistachios and a scattering of rose petals.

7 Whisk the crème fraîche with the honey and rose water until thickened, and serve with the cake.

Recipes and images provided by Waitrose.com.

Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola

Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins

Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup

July issue on sale 7th June

Subscribe to our newsletter