Pistachio – Rose Loaf Cake with Orange Blossom Glaze

• Flour – 120gm 
• Butter – 100gm
• Sugar – 100gm
• Eggs – 2 large
• Baking powder – 1teaspoon 
• Vanilla extract – 1 teaspoon
• Toasted Pistachio – 75gm
• Dried rose petals – handful (or) rose water – 1-2 teaspoons
• Zest of one orange
• Milk – 60ml 

Orange Blossom Glaze:

• Orange Blossom Water (i used this one) – 1 1/2  teaspoon
• Heavy Cream – 2 tablespoons
• Icing sugar – 100-125 gm 
• Toasted pistachio, rose petals – to garnish (optional) 

Method:
Pistachio- Rose Loaf:

• Preheat the oven to 180 degrees celsius. Grease and line the loaf tin with parchment sheet. 
• In a large bowl, cream the butter and sugar until pale, light and fluffy. 
• Beat in one egg at a time. 
• Add the vanilla extract and orange zest. 
• Sift in the flour and baking powder alternating with milk. 
• Mix thoroughly until completely incorporated. 
• Fold in the toasted pistachios and rose petals. 
• Fill the loaf tin and bake for about 30-40 minutes, check with a wooden skewer to see if completely baked. 

Orange Blossom Water Glaze:

• In a bowl, add the orange blossom water and cream. Mix well. 
• Sift and mix the icing sugar, so its thick enough and does not run off the cake. 
• Once the cake is cooled, pour the glaze over the cake and let it set for a few minutes.
• Garnish with more toasted pistachios and rose petals.