Pistachio is everywhere at the moment, especially pistachio crème, which ups the nutty punch. Rose gives the cake a Middle Eastern vibe, and its showstopping looks.

Method

• Preheat the oven to 180C (fan 160C) and line a 8.5cm x 17.5cm loaf tin with baking parchment.
• Whizz the 100g pistachios in a food processor until finely chopped. Don’t do it for too long, or they may become oily.
• In a large bowl, using electric beaters or in a stand mixer with the whisk fitted, beat the butter and sugar until very pale and creamy. Lightly beat the eggs in a jug with the vanilla extract and rose water and add to the creamed mixture a third at a time, beating well after each addition. Beat in the pistachio crème.
• Sift the flour, baking powder and a pinch of salt together and fold into mixture with the ground pistachios.
• Spoon the mixture into the lined tin.
• Bake until risen, golden and a skewer inserted into the middle comes out clean – 55 minutes – 1 hour.
• While the cake is baking, make the syrup by heating the sugar, water and honey in a pan over a low heat until the sugar melts and then turning the heat up to medium and simmering until it is syrupy in consistency.
• When the cake comes out of the oven, poke the surface with a skewer then pour the syrup over it. You may need to do this gradually. Leave the cake to cool in the tin.
• Optional icing glaze: mix the sifted icing sugar, honey and a tablespoon of lemon juice. Stir until the sugar has dissolved. If it’s too thick add a little more lemon juice. Pour over the cooled loaf. Scatter with rose petals and chopped pistachio nuts.

@victoriaprever