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In a large bowl cream together the butter and caster sugar.
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Gradually beat in egg and flour, alternating between egg and flour until both are all mixed in.
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Add the rose to the mix and beat together.
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Roughly chop the pistachios, you don't want them too fine so don't blend them just roughly chop so they are nice and chunky and then add to the batter.
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Grease and line a 2lb loaf tin, pour in the mix and place in an oven preheated to gas mark 4/180c for about 45 mins (until a skewer pressed into middle comes out clean)
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Once cooked turn out onto a cooling rack and allow to go completely cold.
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Once the cake is cold, mix icing sugar with the lemon extract and about a teaspoon water. The icing should be quite thick but spreadable.
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Spread the icing over the top of the cake, allowing it to drip down the sides.
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Crush or roughly chop the pistachios and sprinkle on the top of the cake. Allow the icing to set and then serve!