Pistachio Rose Cake

Pistachio Rose Cake

Pistachio Rose Cake

The best word I can use to describe this Pistachio Rose cake is enchanting!  It is so a vibrant and indulgent cake. This Moroccan inspired recipe has been on my list to bake forever and have waited a long time to get good quality pistachios. If you like to bake with nuts, this is a must-try recipe.

Recipe credit to my good friend Hajar whose recent bake inspired me to finally bake this.

Have made a few modifications to the recipe to make it gluten-free, but it turned out just as expected. Absolutely delicious. Tastes just as pretty as it looked and I can’t think of a better flavour pairing of rose. I like this slight spiciness, or rather the tingling sensation on the palate it creates.

I should warn you, a little goes a long way in this recipe. So, it may look like fewer nuts, but it is a dense cake and heavy.

I couldn’t think of a better cake than this for my birthday – so here I am baking for myself on my special day. 

Here is how I made this Pistachio Rose Cake:

Pistachio Rose Cake


For the cake:

  • 100g pistachios
  • 50g almond flour or all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 112g butter, room temperature or oil
  • 100g caster sugar
  • 2 eggs, room temperature
  • Zest of 1 orange
  • 1 tbsp rose water

For the glaze and garnish:

  • 50g icing sugar, sifted
  • 2tbsp milk/water
  • 1tsp pink colour (optional)
  • 1tsp rose water
  • Pomegranate seeds for garnish
  • Dried rose petals for garnish
  • Chopped pistachios, for garnish


  1. Pre-heat oven to 175°C.
  2. Grease a small cake pan with butter and cover with baking paper
  3. In a food processor pulse the pistachios with the flour until finely ground. Do not over blend, else they release natural oils.
  4. In a separate bowl, whisk the butter/oil with the sugar and orange zest, and rose water until light and fluffy. Whisk the eggs one at a time until combined.
  5. Fold the pistachio and almond flour mixture, baking powder and salt with a spatula until just combined. Do not over-mix.
  6. Pour the batter into the prepared pan.
  7. Bake at 175°C in the oven for 35 to 40 minutes or until a clean toothpick inserted in the middle comes out clean.
  8. Serve as is or with glaze.
  9. While the cake cools, prepare the glaze.
  10. To the icing sugar add water/milk & rose water until you achieve a pourable glaze. Add colour or mash a few pomegranate seeds to release come colour.
  11. Cover the cake with glaze with a spatula, and garnish with dried rose petals, pomegranate seeds and chopped pistachios.


Pistachio Rose Cake

For more Gluten-free Cake recipes, check below:

Gluten-Free Sponge Cake

Gluten-free Brownies

Triple Chocolate Brownie

Lemon Polenta Cake

Clementine & Almond Cake

Magic Black Bean Cake 


Do try making this recipe and let me know if you like it as much we do.

Also, visit and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.

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Instagram Handle: @my_culinary_saga 

Have a lovely week ahead.

Love & Hugs,


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