If you’re looking for an elegant yet easy-to-make dessert, this Pistachio Cake with Rose Water is the perfect choice! With its vibrant green hue and subtle floral aroma, it’s a showstopper for any occasion.
Similar to a Persian love cake, which has added cardamom and cinnamon, this cake combines the rich nuttiness of pistachios with the delicate fragrance of rose water. It’s both light and indulgent! Finish with a simple rose-scented glaze, then garnish with chopped pistachios and rose petals. It’s visually stunning when presented to guests!
For more easy dinner party dessert recipes, try my moist Italian almond ricotta cake, this rustic rhubarb galette with pistachios, or this French apple cake next!
What You’ll Need
- Large eggs, room temperature.
- Granulated sugar, to sweeten the cake.
- Unsalted butter, melted and slightly cooled.
- Ground pistachios: These, along with the almond flour, create the base of the cake.
- Almond flour, making this cake naturally gluten-free.
- Lemon zest: I love the way citrus brightens the taste of the pistachios!
- Almond extract, which adds another element of nutty flavor in the pistachio cake.
- Rose water: Rose water is a fragrant liquid made by distilling rose petals, often used to add a delicate floral flavor to desserts and beverages. It complements the nuttiness of the pistachios without being overpowering. If you’re new to rose water, start with a smaller amount and add more based on your preference.
- Baking powder: This helps to lighten the texture of the cake, while helping it rise.
- The glaze is made with confectioner’s sugar, milk, and rose water.
- For serving, top with chopped pistachios and (optional) dried rose petals.
Ingredient Substitutions
- Pistachios: You can substitute with hazelnuts or almonds, though it will slightly alter the flavor. Pistachios give the cake its signature taste, so I recommend sticking with them if possible.
- Almond flour: If you don’t have almond flour, finely ground blanched almonds will work.
- Rose water: If you’re not a fan of rose water, you can replace it with vanilla extract or even orange blossom water for a different floral note.
Directions
Full instructions and quantities can be found in the recipe card below.
- Prepare the Pan: Preheat the oven to 350°F (180°C). Grease and line a 9-inch round cake pan with parchment paper.
- Combine wet ingredients: In a stand mixer, whisk eggs until frothy (2-3 minutes). Gradually add sugar, then melted butter, and whisk until well combined.
- Add dry ingredients: Reduce mixer speed to low and add ground pistachios, almond flour, lemon zest, almond extract, rose water, and baking powder. Mix until just combined, scraping the sides as needed.
- Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool on a wire rack for at least 1 hour. Once cool, invert the cooled cake onto a serving plate.
- Make the glaze: Whisk powdered sugar, a tablespoon of milk, and a teaspoon rose water. Adjust consistency with more milk if needed.
- Decorate and serve: Pour glaze over the cake, letting it drip down the sides. Top with chopped pistachios and dried rose petals. Let it set before slicing, then enjoy!
Ari’s Best Tips!
- Don’t skip the parchment paper: This cake is delicate, and parchment paper ensures it won’t stick to the pan.
- Sift the powdered sugar for the glaze to avoid lumps. This will give you a smooth, glossy finish on the cake.
- Chill the cake before serving for even cleaner slices, especially if you plan to serve it for an event or celebration.
If you happen to have leftover pistachios, try these buttery shortbread cookies with pistachio, my nutty pistachio almond flour cake, or my all-time favorite creamy pistachio tres leches cake next!
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can bake the cake up to 1 day in advance. Store it at room temperature, wrapped in plastic wrap, and glaze it just before serving.
- Store: Store any leftover cake in an airtight container at room temperature for up to 3 days. The glaze will firm up slightly over time but will remain delicious.
- Freeze: The unglazed cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw it overnight in the refrigerator and bring it to room temperature before glazing.
Serving Suggestions
Enjoy a slice of this delicious and easy pistachio cake with tea or coffee. You can also serve it with fresh berries or citrus segments on the side. While it doesn’t need anything additional, a dollop of fresh whipped cream is a beautiful finishing touch!
This Pistachio Cake with Rose Water is a true crowd-pleaser, combining rich, nutty flavors with delicate floral hints. Perfect for birthdays, afternoon teas, or just because—it’s a cake that is sure to impress!
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Moist, Tender Pistachio Cake with Rose Water
Equipment
Ingredients
For the cake
- 5 large (250g) eggs, room temperature
- ½ cup (100g) granulated sugar
- 14 Tbsp (200g) unsalted butter, melted
- 1½ cups (180g) ground pistachios
- ⅔ cup (65g) almond flour
- 1 tsp lemon zest, about half a lemon
- 1 tsp almond extract
- 1 tsp rose water
- ½ tsp baking powder
For the glaze
- ⅔ cup (80g) confectioners sugar
- 1-2 Tbsp milk, any kind
- 1 tsp rose water
For serving
- 1 Tbsp chopped pistachios
- Optional: dried rose petals
Instructions
- Prepare the pan. Preheat an oven to 350°F (180°C). Line and grease a 9-inch round cake pan with parchment paper.
- Combine the wet ingredients. Place 5 eggs (250g) in the bowl of a stand mixer fitted with whisk attachment. Whisk on medium-high speed until frothy, about 2-3 minutes. With the motor running, gradually add ½ cup (100g) sugar. Slowly pour in the melted butter, then whip an additional 1 minute until well mixed.
- Add remaining ingredients. Reduce the mixer speed to low, then carefully add 1½ cup (180g) ground pistachios, ½ cup (65g) almond flour, 1 tsp lemon zest, 1 tsp almond extract, 2 tsp rose water, and ½ tsp baking powder. Continue mixing for about 1-2 minutes, then use a spatula to scrape the sides and bottom of the bowl. Mix once more.
- Bake the cake. Pour the mixture into the prepared cake pan – the batter will be fairly thin. Tap the cake pan on the counter twice to release any air bubbles, then bake for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean. Place the pan on a wire rack, then cool for at least 1 hour.
- Transfer to a cake stand. Invert the cake onto a cake stand or serving plate, then make the glaze.
- Make the glaze. Combine ⅔ cup (80g) powdered sugar, 1 Tbsp milk, and 1 tsp rose water in a small bowl, then whisk until smooth. If the mixture is too dry, add up to 1 more tablespoon of milk.
- Decorate the cake, then serve! Pour the glaze over the cake, allowing it to drop over the sides. Sprinkle as many chopped pistachios and dried rose petals (if using) right on top as you like (for this, I like to sprinkle them around the outer perimeter of the cake only). Allow to set, then cut into slices. Enjoy!
Notes
- To make-ahead: You can bake the cake up to 1 day in advance. Store it at room temperature, wrapped in plastic wrap, and glaze it just before serving.
- Store: Store any leftover cake in an airtight container at room temperature for up to 3 days. The glaze will firm up slightly over time but will remain delicious.
- Freeze: The unglazed cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw it overnight in the refrigerator and bring it to room temperature before glazing.
Delicious, moist cake!!
Cat, this is absolutely stunning! I am so glad you were able to snap a photo of the rose water cake before devouring. Truly so good and I’m thrilled you enjoyed–thank you for sharing!! xo, Ari