I made this cake to celebrate Mother’s Day on May the 11th, not to be confused with Mothering Sunday which is a religious holiday before Easter. This recipe is originally from Nigel Slater’s The Kitchen Diaries, and with it’s beautiful edible rose petals, it makes a great afternoon tea cake to have with a cuppa while your mother puts her feet up. hint hint!

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Pistachio and Rose Cake with Lemon Frosting
Adapted from Nigel Slater

250g butter   85p
250g golden caster sugar   12p
3 eggs   50p
100g shelled pistachio nuts, finely ground   90p
100g ground almonds   £1.15
Zest and juice of a large orange   30p
1 teaspoon rosewater (optional)
60g plain flour   2p

For the icing:

Juice of a lemon   34p
100g icing sugar   15p

These prices are an estimate and total £4.51

Method

Preheat the oven to 160°C and line the bottom of a non-stick 22cm tin with greaseproof paper.

Lightly grease the cream the butter and caster sugar together until the mixture is pale and fluffy. Add the eggs one at a time, beating the mixture well between each addition.

Place the mixture in a large bowl and fold in the ground pistachios, ground almonds, orange zest and juice. Mix in the orange juice and rosewater then fold in the flour.

Put the mixture into your cake tin and bake for 50-60 minutes, covering the top lightly with foil after 40 minutes. When the cake is ready a skewer, stuck into the centre, will come out clean without any wet cake mixture on it. Leave the cake in its tin to cool.

Mix the lemon juice together with the sieved icing sugar into the bowl and mix together, adding more lemon juice/ icing sugar as necessary.

Cover the cake with icing and decorate with chopped pistachios and dried or edible rose petals. (optional)

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