Rose Pistachio Cake

A delicate and fragrant cake that unites the nutty richness of pistachios with the subtle floral notes of rose. This elegant dessert features a moist pistachio sponge, enhanced by saffron and cardamom, finished with a pale rose glaze and garnished with chopped pistachios and dried rose petals.

Why You’ll Love This Recipe

• Unique flavor combination: The blend of pistachio, rose, saffron, and cardamom creates an exotic profile that is both nutty and floral.

• Impressive presentation: A Bundt shape draped in a pale pink glaze and scattered with pistachios and rose petals makes it perfect for special occasions.

• Moist, tender crumb: Homemade pistachio milk and ground flaxseeds ensure a soft, melt-in-your-mouth texture.

• Customizable: Easily made vegan or adapted to your preferred pan shape.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Homemade Pistachio Milk

• 90 g shelled unsalted pistachios

• 475 ml milk of choice

For the Pistachio Sponge

• 390 g self-raising flour

• 2 tsp baking powder

• 1 tsp salt

• 275 ml neutral-flavored oil (sunflower, vegetable, or rapeseed)

• 265 g granulated or caster sugar

• Pistachio milk (from above)

• 1 tsp almond extract

• 2 tsp vanilla extract or bean paste

• 1 ½ tbsp ground flaxseeds (linseeds)

• 2 tbsp milk of choice

• Pinch of saffron steeped in warm milk

• ½ tsp ground cardamom

• 100 g shelled unsalted pistachios, roughly chopped

For the Rose Glaze

• 175 g icing sugar

• 2 tsp rose syrup

• 1–2 tbsp milk of choice

To Garnish

• Coarsely ground pistachios

• Dried rose petals

directions

1. Make the pistachio milk

   • (Optional) Soak pistachios in cold water for 1–2 hours to soften skins; peel and pat dry.

   • Toast pistachios over low heat for about 10 minutes or roast at 100 °C (210 °F) for 10–20 minutes.

   • Blend nuts with 475 ml milk until completely smooth; no straining needed.

2. Prepare the sponge

   • Preheat oven to 130 °C (fan) or 150 °C (conventional).

   • Heat 2 tbsp milk and steep saffron for 15–30 minutes.

   • In a bowl, whisk together oil, sugar, almond extract, vanilla, ground cardamom, and hydrated flaxseeds (ground flaxseeds mixed with 3 tbsp water, rested 10–15 minutes).

   • Add pistachio milk and saffron-infused milk; whisk until combined.

   • Sift in flour, baking powder, and salt; whisk gently until smooth.

   • Fold in chopped pistachios.

   • Grease a 27 cm (10.5 in) Bundt tin with butter and dust with flour.

   • Pour batter into the tin, tap to remove air bubbles, and bake for 1 hour 30 minutes.

3. Cool and unmold

   • Allow the cake to rest in the tin for 25 minutes.

   • Invert onto a wire rack, gently tap to release, and let cool completely.

4. Finish with rose glaze

   • Whisk icing sugar, rose syrup, and milk to a pourable consistency.

   • Place cake on a rack over a tray; spoon glaze evenly over the top.

   • Scatter with ground pistachios and dried rose petals.

   • Let set at room temperature for 2–3 hours.

Servings and timing

• Yield: 12 slices

• Prep time: 30 minutes

• Bake time: 1 hour 30 minutes

• Total time: 2 hours

Variations

• Vegan: Use soy or another plant-based milk in place of dairy milk.

• Pan options: Bake in three 7 in round pans, two 8 in rounds, one 10 in round, or make approximately 28 cupcakes; adjust bake time until a toothpick comes out clean.

• Flavor twists: Omit saffron for a simpler profile, or substitute hazelnuts for pistachios.

• Glaze alternatives: Replace rose syrup with rose water and a drop of pink food coloring for a subtler finish.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving. Reheat individual slices gently in a low oven (150 °C/300 °F) for 5–7 minutes, or microwave briefly to revive moisture.

FAQs

What pan can I use if I don’t have a Bundt tin?

You may bake the batter in three 7 in round pans, two 8 in rounds, a single 10 in round, or as cupcakes; adjust baking time accordingly and test doneness with a toothpick.

Can I substitute almonds for pistachios?

Yes. Use an equal weight of blanched almonds for the milk and chopped almonds in the sponge; the flavour will be milder.

How do I remove pistachio skins easily?

Soak nuts for 1–2 hours, then pinch off softened skins. Dry and toast before blending to enhance flavour.

Is rose syrup the same as rose water?

No. Rose syrup is thicker and sweeter; if using rose water, add 1 tsp at a time to icing sugar until flavoured, then thin with milk as needed.

Can I make this cake gluten-free?

Substitute self-raising flour with a 1:1 gluten-free baking flour blend that includes raising agents; texture may vary slightly.

How do I prevent the cake from cracking?

After an initial cool in the tin, place cups or mugs around the cake in the tin to support edges as it cools fully, preventing crack widening.

Can I prepare components in advance?

Yes. Make pistachio milk and store airtight in the refrigerator for up to 2 days; bake the sponge a day ahead and keep covered, then glaze just before serving.

What’s the best way to toast pistachios?

Spread shelled nuts on a baking sheet and roast at 100 °C (210 °F) for 10–20 minutes, stirring halfway, until fragrant and lightly coloured.

How do I adjust sweetness?

Reduce granulated sugar in the sponge by up to 50 g and/or decrease rose syrup in the glaze to taste.

Can I add decorations other than pistachios and rose petals?

Certainly. Fresh edible flowers, a sprinkle of desiccated coconut, or gold leaf all complement the flavours and appearance.

Conclusion

This Rose Pistachio Cake is a show-stopping dessert that marries Middle Eastern and South Asian flavours in a tender, moist sponge. Whether served at a celebration or enjoyed with afternoon tea, its unique combination of pistachio, rose, saffron, and cardamom is sure to delight both the eyes and the palate.