Pistachio and Rose Cake

A Sponge cake, but with middle eastern flavours, of Pistachio and Rose.

INGREDIENTS

1 Cup of Rose Petals

1 Packet of Unsalted Pistachios ground to a powder

300 or less, grams of Plain Flour
1 Teaspoon of Baking Powder

1  Teaspoon of Cinnamon
250-300 grams of Butter or Margarine
250 grams of Caster Sugar
6 Eggs
Juice of Half a Lemon or 1 Tablespoon of Bottled Lemon Juice
1 Teaspoon of Vanilla Extract
A Splash of Milk(If needed)
METHOD

 Soak the rose petals in hot water for 5 minutes and then drain. Cream the butter and sugar together, either by hand or with a food processor.  Then crack the eggs, and mix into the now softened butter, with the vanilla extract, pistachios and cinnamon. Slowly add the flour and rose petals, and fold into the mixture, if beating by hand. Pour all of it if using in a food processor. Use a drop of milk, if the mixture is too thick. The result should be a batter which is thick,but runs off a wooden spoon,creamy and smooth. Grease and line a baking tin with baking paper, a medium size should do the trick.

Pour the mixture into the tin and smooth with a wooden spoon. Bake at 150 degrees, for at least 45 minutes, or until golden and a skewer comes out clean from the centre of the cake. Cut into wedges, you should get about 8-16 slices of cake. Serve with Orange blossom cream. To make a bigger cake, simply DOUBLE THE INGREDIENTS! Enjoy!!