Pistachio Rose Cake


I am personally not a fan of Valentine’s Day, but I always look for an excuse to bake a delicious cake. There is something magical and satisfying about baking a cake.

This week I have the perfect pistachio rose cake recipe for you, made with pistachio flour, perfumed with rose water and cardamom, decorated with candied roses and crushed pistachios, and served with a dollop of rose cream. It can’t get any better than this, can’t it?


This recipe is adopted from Sweet by Ottolenghi, he uses almond meal in the recipe. If you’re wondering what is the difference between almond meal and almond flour. I did some research and found out almond meal and almond flour are both finely ground almonds and there is no official difference between the two products. However, almond flour is often much more finely ground than almond meal is and has a more uniform consistency. Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched. You can make your own almond flour by grinding blanched almonds in a food processor.

Overall the cake is very moist and delicate, you can skip making the cream if you want to, but adding a white layer of the cream make the pistachios and rose petals shine even more.


Pistachio Rose Cake

Yields: 10-12 servings Bake time: 45 minutes


  • 1 1/3 cup (150g) finely chopped pistachios

  • 1 cup (100g) almond meal

  • 1 cup (170g) fine semolina

  • 1 1/4 tsp baking powder

  • pinch of salt

  • 1 tsp cardamom powder

  • 1 cup (227g) butter, at room temperature

  • 1 1/2 cup (300g) sugar

  • 4 large eggs

  • 2 tbsp rose water


  1. Preheat the oven to 325°F/ 160°C , grease a 9 inch/23 centimeter baking pan & set aside (I’ve use two smaller cake pans 7” & 6”)

  2. In a medium size bowl, mix together all the dry ingredients except sugar

  3. In the bowl of your electric mixer with the paddle attachment, cream the butter and sugar until soft, but don’t over mix

  4. Add the eggs one at a time, beating after each addition until well combined. Add the rosewater.

  5. Remove the bowl from the mixer, and fold in the dry ingredients in 3-4 addition

  6. Pour the cake batter into the prepared pan

  7. Place the cake pan on a baking tray and in the oven, on the middle rack and bake for 45 minutes or until the cake tester inserted comes out clean. Remove from the oven and let completely cool before inverting the pan.

Ingredients for the rose cream:

  • 1 cup heavy cream

  • 1 cup sour cream

  • 1/2 cup powdered sugar, sifted

  • 1 tbsp rose water

  • 2-3 drops of beet juice or 1 drop of pink food coloring

  • 50g chopped pistachios, for garnish

  • enough rose petals to decorate the cake


  1. Pour the heavy cream in a medium bowl and start beating until medium peak, add the sour cream mix well, then add the powdered sugar and rose water & food coloring.

  2. Place two to three large tablespoons of the cream over the cake and straighten with a flat spatula.

  3. Sprinkle with chopped pistachios and dried candied rose petals or regular rose petals.


Hope you have a wonderful Valentine’s day and enjoy this recipe. By the way, if you want to see step by step how to make this cake, watch my story on Instagram.

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