Pistachio crème packs a nutty punch in this honey and rose loaf cake recipe. Finished with plenty of dried rose petals and more pistachios, it’s a showstopping loaf that’s a doddle to make.
Victoria Prever
Victoria Prever is the food editor at The Jewish Chronicle, having left a legal career to train as a professional chef at Leith's School of Food and Wine. She's also a freelance food writer, cookery teacher and food consultant.
https://www.thejc.com/lets-eat
1HR 45MIN
Total time
Ingredients
Servings
10
For the cake
100 g
M&S shelled pistachios
175 g
M&S Remarksable Value unsalted British butter, softened
175 g
M&S Fairtrade golden caster sugar
3
M&S large free-range eggs
1 tsp
vanilla extract
3 tbsp
M&S Collection pistachio crème
200 g
self-raising flour
1/2 tsp
baking powder
For the syrup
100 g
caster sugar
2 tbsp
M&S pure honey
To decorate
150 g
icing sugar, sifted
1/2
M&S Remarksable Value lemon, juice only
1 tsp
dried rose petals
2 tbsp
pistachios, roughly chopped
