Pistachio And Rose Water Cake
By
1tsp rose water
One or two drops of rose water
Enough cold water to bind
Edible rose petals, pistachios and pomegranate seeds for decoration For the icing Method
Start by beating together eggs and sugar in a mixing bowl until light and fluffy.
Melt together butter and olive oil.
Slowly mix in the butter, oil, orange juice and zest to the egg and sugar mixture
Blitz the polenta, pistachio nuts, ground almonds, flour and baking powder to a fine crumb, then gently fold into the egg mixture.
Add to a lined cake tin and bake in the oven for 25-30 minutes.