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Rosewater Pistachio Cake

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This Elegant Rosewater Pistachio Cake blends the floral sweetness of rosewater with the earthy crunch of pistachios in a moist, delicate sponge. It’s a sophisticated dessert perfect for tea time or special gatherings.

Ingredients

Scale
  • 200gunsalted butter, softened
  • 200gcaster sugar
  • 3large eggs
  • 200gself-raising flour
  • 1 tspbaking powder
  • 2 tbsprosewater
  • 100gground pistachios
  • 2 tbspmilk
  • 50gchopped pistachios (for topping)
  • 2 tbspicing sugar (for glaze)
  • 1 tbsprosewater (for glaze)
  • Optional: edible rose petals for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
  2. In a large bowl, cream together the butter and caster sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the rosewater.
  4. Fold in the self-raising flour, baking powder, ground pistachios, and milk until combined.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 40–45 minutes or until a skewer comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Mix icing sugar with rosewater to create the glaze, then drizzle over the cooled cake.
  9. Sprinkle with chopped pistachios and edible rose petals before serving.

Notes

Adjust rosewater to taste—it can be strong for some palates.
Use blanched pistachios for a brighter green color.
Store in an airtight container for up to 3 days.
This cake also pairs beautifully with a dollop of whipped cream or Greek yogurt.

Nutrition

Find it online: https://www.delicetreats.com/rosewater-pistachio-cake/