Rosewater drizzle cake is light and elegant, but very simple to make and topped with pretty icing, pistachios and edible rose petals for a beautiful bake
- 1 x
- made with 1tsp vanilla extract instead of the finely grated rind of 1 orange in the sponge
- For the drizzle:
- 90g granulated sugar
- 45ml water
- 4-5 drops rosewater
- For the decoration
- 100g icing sugar
- 3tsp water
- drop of rose food colour
- 25g pistachios, chopped
- rose petals
- pink sugar crystals
Follow the drizzle cake recipe to the end of step 1.
For the drizzle: Bring the sugar and water to the boil until slightly thickened. Remove from the heat and stir through the rosewater. Pour over the hot cake and allow to soak in, still in the tin. Allow to cool and remove from the tin.
For the decoration: In a small bowl, mix together the icing sugar, water and rose colouring. Drizzle over the cake and decorate with remaining ingredients.
Store this loaf cake in an airtight container for up to 2 days.