What a treat to cook with pistachios, rosewater, frosted rose petals, ground almonds - almost like being transported to some exotic clime. Nigel is right when he describes this as being 'heavy and moist with ground pistachios and almonds'. This is not a sponge like the WI make, but a dense, slim cake, with a sharp little lemon icing (I added lemon zest to make it even more lemony). Lovely with a pot of first flush Darjeeling tea - very elegant indeed. Sadly, I can't find Nigel's version of the recipe online, so do please consult your own copy, or go and buy one immediately if you are unwise enough not to have this book on your shelf.
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