Rose, pistachio and white chocolate loaf
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Nassima Rothacker
Rose, pistachio and white chocolate loaf
The magazine team's new favourite cake. If you love Turkish delight, this will be right up your street
Serves: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
442Kcal
Fat
26gr
Saturates
13gr
Carbs
44gr
Sugars
33gr
Fibre
1gr
Protein
7gr
Salt
0.4gr
Ingredients
- 50g cook’s white chocolate, chopped
- 100g pistachios
- 150g caster sugar
- 150g soft unsalted butter
- 3 medium eggs
- ½ tsp concentrated rose water (eg Nielsen-Massey)
- 150g self-raising flour
- ½ tsp baking powder
- 2 tbsp milk, or as needed
To decorate
- 50g cook’s white chocolate, chopped
- 50g soft unsalted butter
- 100g icing sugar, sifted
- 1⁄4 tsp concentrated rose water
- crystallised rose petal pieces* (optional)
- 3 pieces Turkish delight. diced (optional) - Check your Turkish delight is vegetarian, if required
Step by step
Get ahead
Keeps for up to 5 days in an airtight container, or can be frozen
- Preheat the oven to 170°C, fan 150°C, gas 3. Line a 900g loaf tin with baking paper. Melt and cool the white chocolate. Keep back 1 tablespoon of the pistachios, then whiz the rest to a powder with 2 tablespoons of the sugar until finely ground but not oily.
- Put the rest of the sugar in a mixing bowl with the butter, eggs, rose water, flour, baking powder and a pinch of salt. Beat until pale and creamy. Add the ground pistachios and melted white chocolate, and mix briefly to combine, adding enough milk to get a dropping consistency. Spoon into the loaf tin, level the top, then bake for about 60 minutes or until risen and firm, and a skewer comes out clean from the centre. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool fully.
- For the icing, melt the white chocolate and leave to cool to room temperature. Cream the butter with a pinch of salt; gradually beat in the icing sugar. When it’s combined, add the melted white chocolate and rose water and mix through. Add a little boiled water to give a spreading consistency.
- Roughly spread the icing over the top of the cooled loaf. Chop the reserved pistachios and sprinkle the crystallised rose petals on top, adding the diced Turkish delight, if using.
