ADDICTED To loaf

Our bake of the week is a little slice of heaven.

This delicately-flavoured loaf cake is a little bit different and once it’s made, we predict it won’t last long at all.

A chunky slice, along with the rose cream, is a dream combination.

Add a nice cup of tea, some peace and quiet and a good book and you have the perfect Sunday afternoon.

Thanks to Waitrose for this week’s lovely bake.

PISTACHIO, LEMON & ROSE DRIZZLE CAKE You’ll need

● 175g butter

● 175g caster sugar

● Zest and juice of 2 lemons

● 3 large eggs

● 200g self-raising flour

● 2 tsp Cooks’ Ingredients Rose Petals, plus extra

● 50g chopped pistachio nuts, plus extra For lemon drizzle

● Juice and zest of 1 lemon

● 2 tbsp caster sugar

● 1 tsp Cooks’ Ingredients Rose Petals

● ½ tsp rose water For rose cream

● 500ml tub crème fraîche

● 3 tbsp honey

● 1 tsp rose water

Method

1. Preheat oven to 180C/160C fan/gas 4. Grease and base line a 900g loaf tin.

2. Cream butter, sugar and lemon zest until pale and fluffy. Whisk in the eggs, one at a time.

3. Mix the flour and rose petals. Reserve 1 tbsp pistachios, add the rest to the flour, then stir into 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.