In a food mixer, cream the sugar and butter together until light and pale.
Add the eggs, rose water and self-raising flour. Mix briefly until well incorporated into a thick mixture and fold in the white chocolate chunks.
Add one third of the cake mixture into the bottom of the Pyrex Magic loaf pan. Scatter 75g of raspberry along the loaf pan. Add another third of the mixture into the pan and scatter the remaining 75g raspberry. Add the last third of the mixture and smooth the top off.
Bake at 180°C fan oven for 50-55 minutes, or until a skewer comes out clean.
Whilst the cake is baking, heat the lemon juice and sugar until dissolved to create a lemon syrup.
When the cake is baked, turn it out and soak the top with all of the lemon syrup.
Heat the double cream to a simmer and then turn off the heat. Add white chocolate chunks and stir until melted to create a ganache.
When the cake is cooled, drizzle or pipe the white chocolate ganache. Decorate with raspberries and edible rose petals.