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.