Rose and pistachio cake

This rose and pistachio cake is one of my favourite cake recipes, featuring my favourite flavour combination: rose and pistachio. This recipe is the perfect Easter or Mother’s Day cake.

The last time I made this cake was pre-blog and so I the only photos I took were on my phone and not blog worthy. The last time I made this it was also the middle of summer and absolutely pouring of rain. It was Commonwealth game time and the road bike race was on in Glasgow. It was right down the street from where I live and my plan had been to go outside and get some cool pictures. However the rain stopped that. It was so heavy I’m surprised they didn’t cancel the race, I think over half the bike riders stopped throughout the race.

Anyway, as I was stuck in the flat I though I would bake this bake instead. The day before I had bought these beautiful pink roses and thought they would make the prettiest cake decoration. This is entirely optional and I appreciate it is an extra step. Alternatively just dust with the reserved ground pistachios or add some dried rose petals (I added some this time for extra decoration).

Top tip: always have butter, eggs, flour and sugar and you will always be able to make a make. What kind of  depends on the other ingredients you have around the place!

The base of this cake is a beautiful pistachio sponge flavoured with delicate rose water. The sponge has yogurt, a great addition to keep the sponge nice and moist. Rather than using only ground almonds I substituted some with ground almonds. The main reason being because that was all I had at the time but also I thought it was keep the cake lighter. Grinding the pistachios yourself means the consistent is never has fine as pre ground almonds. I’ve made it this way ever since.

Also, as aside. Please buy ground pistachios if you can. They often appear more expensive but might not be. When buying look at the price per kilo (often displayed on price label) and remember that the shelled ones will be heavier due to the shells.

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Rose and pistachio cake
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  1. 1 rose
  2. Egg white
  3. Caster sugar
  1. 100 grams shelled pistachios
  2. 50 grams ground almonds
  3. 125 grams self raising flour
  4. 1 teaspoon baking powder
  5. 150 grams unsalted butter, room temperature
  6. 200 grams caster sugar
  7. 3 eggs (use the yolk and leftover egg white from the decoration as 1 egg if you haven't used much)
  8. 100 grams natural yogurt (I used Greek yogurt)
  9. Juice of 1 lemon
  10. 2 tablespoons rose water
  1. To make the rose petals, gentle pull off the petals from an unsprayed rose. You want a mixture of small and large petals and enough to cover the top of the cake. 1 rose is. More than enough. Place the egg white in a bowl and whisk gently. Place some caster sugar in a separate bowl, about 2 tablespoons should be enough.
  2. Using a pastry brush, gently brush the egg white on a petal then toss in the sugar. Repeat with the remaining petals and leave to dry on a plate or wire rack.
  3. For the cake, preheat the oven to 140 degrees (fan oven) and line the base of a 23 cm (9 in) springform tin with parchment paper.
  4. Place the pistachios in a food processor and grind until powder. Tip into a bowl and reserve about a tablespoon for decoration. To the bowl add the ground almonds, flour and baking powder. Mix well until combined. Set aside.
  5. In another bowl add the butter and sugar and cream until well combined, you are not going for the light and fluffy texture but just so it's an even consistency. Add the eggs, one at a time and whisk, then whisk in the yogurt, lemon juice and rose water. This should be a very wet mixture.
  6. Using a spatula, fold in the dry ingredients one third at a time. Making sure to everything is well mixed together.
  7. Pour into the cake tin and bake for 40-50 minutes or until light golden brown and a cake tester comes out clean. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to cool completely. To decorate dust with icing sugar, the reserved ground pistachios and the rose petals.
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  • Thalia @ butter and brioche

    Wow! This cake is beautiful! SO feminine, delicate and I can imagine delicious too.

    • Laura

      Thanks Thalia! That means a lot as your cakes are always so beautiful!

  • Angela

    This is a beautiful looking cake Laura. Crystallised rose petals are great aren’t they? I’ve made them before and they taste delicious, as well as looking beautiful.

    Great pictures too.


    • Laura

      I love them! I’m so glad my husband doesn’t so I eat them off his plate!

  • Lucy @ BakingQueen74

    This looks really beautiful, the rose petals are just lovely. I never knew you could eat them!

    • Laura

      Thanks! Yes, they are one of the few flowers you can eat, as long as they have not been sprayed with any nasties! Once covered in sugar they taste amazing!

  • Steph @MisplacedBrit

    Such a beautiful cake! …I’ve never eaten rose petals …Can you eat any rose petal?? …Are you eating them or just decorating with them? :-)

    • Laura

      Thanks! Yes they are edible and I assume any kind of rose will be. There are a huge variety of flowers you can eat, violets, pansies, chamomile, carnations. Rose petals are probably one of the most common and dried rose petals are often used in Moroccan cooking. They might not be to everyone’s taste but I love these candied ones. They just taste like rose flavoured sugar! And if there’s one thing I’ve learned from Mary Berry it’s to only decorate food with edible decorations :)

  • Luca Marchiori

    The rose petals look so delicate. Really beautiful!

    • Laura

      Thanks Luca!

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  • Charlotte Oates

    Beautiful cake. Any Mum would be proud to receive this for Mother’s Day.

    I love the combination of pistachio and rose – delicious.

    Thanks for joining in with #FoodYearLinkup x

    • Laura

      Thanks Charlotte! A homemade cake really is the best kind of gift to give!

  • Sarah James

    Such a beautiful cake, I love the sound of pistachio & rose. Thanks for sharing :-) Popping over from #CookBlogShare

    • Laura

      Thanks Sarah. It is such a beautiful combination of flavours! Thanks for visiting!

  • Lucy Parissi

    I love rose cakes – and the combination with pistachio is perfect. I am glad you persisted with the photos too as these are perfect. Thanks for linking to #CookBlogShare always lovely to see your recipes!