Peach & pistachio cake – Priceless Magazines

Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 200g self-raising flour
• 75g finely ground pistachios
• 1tsp baking powder
• 1 finely grated zest of 1 lemon
• 2tbsp milk
• 1 juice of a lemon
• 2tbsp honey
• 2tbsp rosewater (or dilute1 tsp with a tbsp water if using rose essence)
• 250g mascarpone
• 2tbsp sifted icing sugar
• ½tsp vanilla extract
• 4 ripe peaches, diced into small pieces
• 2tbsp peach or apricot jam
• 50g pistachios, toasted and roughly chopped
• dried edible rose petals