Ingredients

Cake

  1. ¾ cup (180ml) milk
  2. Pinch of saffron
  3. 150g butter, room temperature
  4. 1 cup (220g) caster sugar
  5. 3 large eggs
  6. 2 tsp Queen Celebrating 120 Years Vanilla Extract
  7. 1 ½ tsp Queen Rosewater Essence
  8. 1 ½ cups (225g) self raising flour
  9. 1 tsp ground cardamom
  10. 2 tsp lemon zest (approx. ½ lemon)
  11. ½ cup (60g) chopped pistachios

Lemon Rose Syrup

  1. ⅓ cup (75g) caster sugar
  2. 80-90ml lemon juice (juice of 2 lemons)
  3. ½ tsp Queen Rosewater Essence

Method - Cake

  1. 1

    Preheat oven to 180°C (fan forced). Grease and line a 20cm round cake tin.

  2. 2

    Gently warm milk in the microwave for 40 seconds. Add saffron and allow to infuse while you make the cake.

  3. 3

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, Vanilla Extract and Rosewater Essence and beat well.

  4. 4

    Add flour, cardamom, lemon, pistachios and saffron milk and mix on low until just combined.

  5. 5

    Pour into prepared cake tin and bake for 55-60 minutes or until an inserted skewer comes out clean.

Method - Lemon Rose Syrup

  1. 1

    During the last 10 minutes of baking, combine sugar and lemon juice in a small saucepan and heat until sugar has dissolved and mixture has slightly thickened. Add Rosewater Essence, stirring to incorporate. Straight from the oven, pierce the cake multiple times with a skewer and pour warm syrup over hot cake. Allow to cool for 10 minutes in tin before transferring to a wire rack to cool completely. Top with rose petals, pistachios and icing sugar before serving.

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