Rose, Pistachio, and Peach Cake

 Ingredients:

200g of unsalted butter, softened
200g of caster sugar
4 medium eggs
200g of self-raising flour
100g of ground pistachios
Zest of 1 lemon
1 tsp of rose water
250g of fresh peaches, diced
100g of pistachios, chopped

Frosting:
500g of mascarpone cheese
100ml of heavy cream
50g of icing sugar
1 tsp of rose water

Decoration:
Rose petals
Sliced peaches
Crushed pistachios


Directions:

Preheat the oven to 180°C (350°F). Grease and line two 8-inch cake pans.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Fold in flour, ground pistachios, lemon zest, and rose water. Gently fold in diced peaches.
Divide batter between the prepared pans. Bake for 25-30 minutes. Allow to cool.
For the frosting, whip mascarpone, cream, icing sugar, and rose water until smooth. Frost cooled cakes.
Decorate with rose petals, peach slices, and crushed pistachios.

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