Ingredients
Cake
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¾ cup (180ml) milk
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Pinch of saffron
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150g butter, room temperature
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1 cup (220g) caster sugar
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3 large eggs
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2 tsp Queen Celebrating 120 Years Vanilla Extract
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1 ½ tsp Queen Rosewater Essence
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1 ½ cups (225g) self raising flour
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1 tsp ground cardamom
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2 tsp lemon zest (approx. ½ lemon)
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½ cup (60g) chopped pistachios
Lemon Rose Syrup
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⅓ cup (75g) caster sugar
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80-90ml lemon juice (juice of 2 lemons)
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½ tsp Queen Rosewater Essence
Method - Cake
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1
Preheat oven to 180°C (fan forced). Grease and line a 20cm round cake tin.
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2
Gently warm milk in the microwave for 40 seconds. Add saffron and allow to infuse while you make the cake.
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3
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, Vanilla Extract and Rosewater Essence and beat well.
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4
Add flour, cardamom, lemon, pistachios and saffron milk and mix on low until just combined.
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5
Pour into prepared cake tin and bake for 55-60 minutes or until an inserted skewer comes out clean.
Method - Lemon Rose Syrup
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1
During the last 10 minutes of baking, combine sugar and lemon juice in a small saucepan and heat until sugar has dissolved and mixture has slightly thickened. Add Rosewater Essence, stirring to incorporate. Straight from the oven, pierce the cake multiple times with a skewer and pour warm syrup over hot cake. Allow to cool for 10 minutes in tin before transferring to a wire rack to cool completely. Top with rose petals, pistachios and icing sugar before serving.
Comments & Reviews
Delicious cake! So moist! Beautiful flavours.
Fairuza
very easy cake to make with the lemon juice offsetting the sweetness of the rose water. I’ve made it for a friend’s birthday cake. Hope she likes it
shirley