Pistachio Cake with Rose Water

Name: Pistachio Cake with Rose Water
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup shelled pistachios, toasted and finely ground; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 tsp rose water; 1/4 cup milk; 1 cup powdered sugar; 2 tbsp milk; 1 tsp rose water; Chopped pistachios for garnish

Highlighted under: Modern Inspiration

I can’t help but feel excited every time I make my Pistachio Cake with Rose Water. The unique blend of flavors makes it an instant favorite among friends and family. The vibrant green of the pistachios against the pale cake is not just a feast for the palate but also for the eyes. This cake, infused with the delicate aroma of rose water, brings a touch of elegance to any occasion. It’s a delightful way to celebrate, and I just know you’ll love it as much as I do!

Created by

Olwen Bradford

Last updated on 2026-01-08T13:17:36.648Z

When I first experimented with using rose water in desserts, I was hesitant. I wondered if the floral notes would overshadow the nuts. To my delight, the rose water elevates the flavor profile of the cake without overpowering it. I carefully toasted the pistachios before incorporating them for that extra depth of flavor, and it truly makes all the difference.

Another tip I learned along the way is to allow the cake to cool completely before glazing. This ensures that the glaze sets beautifully and the flavors meld perfectly. Each bite is a celebration, and I can’t wait for you to experience it!

Why You'll Love This Recipe
The unique pairing of nutty pistachios with fragrant rose water creates a delightful aroma.
Moist texture that keeps every bite enjoyable and satisfying.
Perfect for accompanying afternoon tea or as a show-stopping dessert at gatherings.

Understanding Ingredients

The choice of unsalted butter is crucial in this Pistachio Cake with Rose Water. It allows you to control the saltiness while ensuring the cake remains moist and flavorful. Make sure the butter is softened to room temperature; this helps it cream more easily with the sugar, contributing to the cake's fluffy texture. If you're in a pinch, you can substitute with a plant-based butter for a dairy-free version, but keep in mind that it may slightly alter the flavor profile.

Ground pistachios not only provide a beautiful green hue but also infuse the cake with a rich, nutty flavor. It's best to use fresh, high-quality pistachios and toast them lightly before grinding; this process enhances their flavor and gives the cake a deeper complexity. If ground pistachios are hard to find, feel free to pulse them in a food processor until they are finely ground but be careful not to turn them into nut butter.

Baking Techniques

When mixing the dry ingredients, ensure they are thoroughly combined before folding them into the wet mixture. Mixing correctly prevents dry spots and helps the baking powder activate evenly throughout the batter. It's recommended to sieve the flour and baking powder together for a lighter final texture. Remember, overmixing can lead to a denser cake, so simply fold until there are no visible streaks of flour.

For the best bake, position your cake pan in the center of the oven to ensure even heat distribution. Baking too close to the heating elements can cause the edges to set too quickly, leaving the center undercooked. In general, keep an eye on the cake during the last 10 minutes; when the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, it’s time to pull it out.

Ingredients

Here's what you'll need to create this delicious Pistachio Cake with Rose Water:

For the Cake

1 cup shelled pistachios, toasted and finely ground
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp rose water
1/4 cup milk

For the Glaze

1 cup powdered sugar
2 tbsp milk
1 tsp rose water
Chopped pistachios for garnish

Gather all these ingredients, and we’ll be ready to bake!

Instructions

Let's get started with the preparation:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together the ground pistachios, flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavor

Beat in the eggs one at a time, then add the rose water and milk, mixing until combined.

Combine Mixtures

Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the cake cools, whisk together the powdered sugar, milk, and rose water until smooth.

Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top and sprinkle with chopped pistachios.

Now it’s time to enjoy this decadent dessert!

Pro Tips

For a more intense pistachio flavor, consider adding a teaspoon of pistachio extract to the batter.

Storage and Make-Ahead Tips

This Pistachio Cake stores well both at room temperature and in the refrigerator. To keep it fresh, wrap the cooled cake in plastic wrap or store it in an airtight container; it can last for up to 4 days on the counter or about a week in the fridge. If you want it to be extra moist, consider placing a slice of bread in the container with the cake; this will help maintain humidity.

If you want to prepare ahead of time, the batter can be made a day in advance and stored in the fridge. Alternatively, you can freeze the baked cake for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing, and remember to thaw it overnight in the fridge before glazing and serving.

Serving Suggestions

This cake is versatile and can be served in various settings. For a sophisticated touch, pair slices with a dollop of whipped cream or a scoop of vanilla ice cream to complement the nutty and floral flavors. If you’re hosting an afternoon tea, cut the cake into smaller pieces and serve it alongside an assortment of traditional tea sandwiches for an elegant presentation.

Another delightful serving option is to prepare a rose-infused whipped cream. Simply whip heavy cream with a splash of rose water and a bit of sugar until soft peaks form. This cream elevates the dish and ties back to the rose water in the cake, creating a cohesive flavor experience.

Questions About Recipes

→ Can I use unsalted pistachios?

Absolutely! Unsalted pistachios work perfectly in this recipe and allow you to control the saltiness.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I use a different nut?

Yes, you can substitute ground almonds or walnuts if you prefer, but the flavor will change slightly.

→ Is rose water necessary?

The rose water adds a unique flavor, but you can omit it if you prefer a more traditional nut cake.