Rosh Hashanah honey, pistachio and rose loaf - The Jewish Chronicle
Showstopping looks and gorgeous nutty notes – this honey-flavoured loaf cake makes a wonderful new year treat
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Cooking tools:
- Oven
- Loaf pan
- Mixing bowl
- Kitchen scale
- Hand mixer
- Spatula
- Measuring spoon
- Measuring cup
- Fine-mesh sieve
- Saucepan
- Chef's knife
- Cutting board
- Citrus press
- Cooling rack
- Baking powder measure
Ingredients
- <strong>For the cake:</strong>
- 100g M&S shelled pistachios
- 175g M&S Remarksable value unsalted British butter, softened
- 175g M&S Fairtrade golden golden caster sugar
- 3 M&S Remarksable value free-range large eggs
- 1 tsp vanilla extract
- ¼ tsp rose water (less if very concentrated)
- 3 tbsp M&S Collection pistachio crème
- 200g M&S Remarksable value self-raising flour
- ½ tsp baking powder <strong>For the syrup:</strong>
- 100g M&S Fairtrade golden caster sugar
- 100 ml water
- 1 tbsp honey <strong>To decorate:</strong>
- 150g icing sugar, sifted
- 1 tsp M&S pure honey
- ½ lemon, juice only
- 1 tsp dried rose petals
- 1–2 tbsp pistachio nuts, roughly chopped
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