Rose Pistachio Cake

Preheat the air fryer at 200°C for 10 minutes.

Cream together the butter and caster sugar until light and fluffy.

Add the egg and rose water, mixing until combined.

Mix together the flour, baking powder, matcha, and salt, then fold the dry ingredients into the wet batter.

Fold in the chopped pistachios.

Transfer the batter to a lined or greased 4-inch baking mould and air fry at 170°C for 18 minutes.

Allow the cake to cool in the mould for 30 minutes, then turn out.

Cling wrap the cake and transfer to the fridge for a further 30 minutes to cool completely.

To make the buttercream, whip the softened butter and icing sugar together until pale and fluffy, then mix in the rose water.

Spread the buttercream over the cooled cake and finish with chopped pistachios and dried rose petals.