Nigella

Pear, Pistachio and Rose Cake

This is a delicately perfumed confection: yes, a cake, but no ordinary cake; the fruit keeps it so tender and damp that it's as if it's been drenched in light, scented syrup. I've been bold with the amount of rosewater here but, with the pears and pistachios, it strikes only the most fluttering of floral notes. True, the amount of rose petals I strew on top makes it look as if you might just as well wear it on your head as eat it, but it's the sort of cake that invites exuberance. For US cup measures, use the toggle at the top of the ingredients list.