Pistachio – Rose Loaf Cake with Orange Blossom Glaze

Pistachio – Rose Loaf:

  • 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) 

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. 
Of course enjoy with a cuppa! 
Happy Baking

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