If you are looking to delight your taste buds with a unique and fragrant treat, this Rosewater Pistachio Cake Recipe is an absolute must-try. Combining the delicate floral notes of rosewater with the subtly nutty richness of pistachios creates a cake that is both elegant and comforting. Whether you bake it for a special occasion or just to brighten an ordinary day, this cake offers a perfectly moist texture and a beautiful green hue that’s sure to impress anyone lucky enough to have a slice.

Rosewater Pistachio Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this cake are wonderfully simple but each plays an essential role in building its luscious flavor and tender crumb. From the fragrant rosewater to the creamy Greek yogurt, every component works harmoniously to create a memorable dessert experience.

Unsalted pistachios (1 cup, shelled): Ground pistachios add both texture and a rich, nutty flavor that defines this cake.
All-purpose flour (1 1/2 cups): Provides structure for the cake, giving it a tender yet sturdy crumb.
Baking powder (1 tsp): Helps the cake rise beautifully for a light texture.
Baking soda (1/2 tsp): Works alongside baking powder to ensure the perfect lift and texture.
Salt (1/4 tsp): Enhances all the flavors, especially bringing out the nuttiness of the pistachios.
Unsalted butter (1/2 cup, softened): Adds richness and moisture for that melt-in-your-mouth feel.
Granulated sugar (1 cup): Sweetens gently, balancing the floral and nutty notes.
Large eggs (3): Binds ingredients and contributes to the cake’s moist structure.
Vanilla extract (1 tsp): Provides a warm, aromatic background flavor that complements rosewater.
Rosewater (2 tbsp in batter): The star ingredient that imparts an elegant floral scent and taste.
Whole milk (1/2 cup): Adds creaminess and helps to keep the cake moist.
Greek yogurt (1/2 cup): For extra moisture and a slight tang that balances sweetness beautifully.
Water (1/4 cup) and granulated sugar (1/4 cup): Used to make a simple rosewater syrup to soak into the cake for extra flavor and moisture.
Rosewater (1 tbsp in syrup, plus 1 tbsp in glaze): Keeps the rose aroma consistent throughout, enhancing every bite.
Powdered sugar (1/2 cup): For a sweet, smooth glaze that finishes the cake elegantly.
Milk (1–2 tsp, optional): To thin the glaze to your desired consistency.
Crushed pistachios: A crunchy topping that boosts the nutty flavor and adds visual appeal.
Edible rose petals (optional): For a romantic and beautiful presentation.

How to Make Rosewater Pistachio Cake Recipe

Step 1: Prepare Pistachios and Dry Ingredients

Begin by finely grinding the unsalted shelled pistachios — this can be done in a food processor for the best texture. Then, whisk together the all-purpose flour, baking powder, baking soda, and salt in a mixing bowl to ensure that your dry ingredients are evenly distributed throughout the batter.

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream the softened unsalted butter with the granulated sugar until light and fluffy. This important step aerates the batter, which helps produce a tender and delightful crumb texture.

Step 3: Add Eggs and Flavorings

One at a time, add the eggs to the butter mixture, beating well after each addition. Then stir in the vanilla extract and rosewater to infuse the batter with their signature warm and floral aromas.

Step 4: Incorporate Dry Ingredients and Dairy

Alternately add the dry flour mixture and the dairy components — whole milk and Greek yogurt — to the wet ingredients. Start and finish with the dry ingredients to maintain a smooth and well-mixed batter. Mix gently to avoid overworking the gluten, which could toughen the cake.

Step 5: Bake to Perfection

Pour the batter into a prepared cake pan lined with parchment paper or greased thoroughly. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a light golden crust and a tender, moist interior.

Step 6: Prepare Rosewater Syrup

While the cake bakes, combine water and granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture simmers. Remove from heat and stir in the rosewater. Let cool slightly.

Step 7: Soak the Cake

Once the cake is out of the oven and still warm, poke holes gently on top using a skewer or fork. Slowly pour the rosewater syrup over the cake, allowing it to soak in and impart extra moisture and aroma.

Step 8: Make the Rosewater Glaze

Mix powdered sugar with rosewater, adding milk a teaspoon at a time until the glaze reaches your preferred drizzle consistency. Pour the glaze over the cooled cake, spreading gently for even coverage.

Step 9: Garnish

Sprinkle crushed pistachios on top and add edible rose petals if you want that extra wow factor in both flavor and presentation.

How to Serve Rosewater Pistachio Cake Recipe

Garnishes

Simple crushed pistachios are perfect for adding a textural crunch while echoing the nutty base of the cake. For an elegant touch, edible rose petals bring a pop of color and a romantic vibe that echoes the rosewater’s floral notes.

Side Dishes

This cake pairs beautifully with lightly whipped cream or a scoop of vanilla bean ice cream. Fresh berries like raspberries or strawberries add a burst of brightness and complement the floral and nutty flavors without overpowering them.

Creative Ways to Present

Try serving the cake as petite individual slices alongside tea or coffee for a charming afternoon treat. You can also layer it with rosewater-scented cream or mascarpone for a cake trifle that looks as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Rosewater Pistachio Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Storing it this way helps maintain its moist texture and keeps the delicate flavors fresh.

Freezing

You can freeze the cake, either whole or sliced, by wrapping it securely in plastic wrap followed by foil or placing it in a freezer-safe container. It usually keeps well for up to three months. Thaw it overnight in the refrigerator before serving for best results.

Reheating

If you prefer your cake slightly warmed, gently heat individual slices in the microwave for 10-15 seconds. This brings back a soft, fresh-baked sensation without compromising the beautiful rosewater and pistachio flavors.

FAQs

Can I use almond flour instead of pistachios?

While almond flour will give a lovely nutty flavor, it will lack the distinctive taste of pistachios which is key to this recipe. For the authentic Rosewater Pistachio Cake Recipe experience, stick to pistachios.

Is it necessary to use Greek yogurt?

Greek yogurt adds moistness and slight tanginess that enhances the cake’s flavor and texture, but sour cream is a fine substitute if that’s what you have on hand.

How strong is the rosewater flavor?

The rosewater lends a delicate floral aroma rather than an overpowering taste, creating a subtle but memorable highlight that pairs perfectly with the pistachio.

Can I make this cake vegan?

Adapting the Rosewater Pistachio Cake Recipe to vegan needs would require substituting eggs and dairy with plant-based alternatives. While possible, the texture and taste will differ from the classic version.

What’s the best way to grind pistachios?

Using a food processor yields the best texture — finely ground but not to a paste. Be careful not to overprocess as pistachios release oils that can turn your mixture too wet.

Final Thoughts

This Rosewater Pistachio Cake Recipe is a beautiful way to elevate your baking repertoire with its tender crumb and enchanting floral notes. Every slice feels like a little celebration, perfect for sharing or indulging all by yourself. Don’t hesitate to try it soon — your kitchen will fill with the most delightful aromas, and your taste buds will thank you endlessly.

Rosewater Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 79 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Rosewater Pistachio Cake is a delightful blend of nutty pistachios and fragrant rosewater, resulting in a moist and aromatic dessert perfect for any special occasion. Topped with a delicate rosewater glaze and adorned with crushed pistachios and edible rose petals, this cake offers an elegant presentation and a unique flavor profile that will impress your guests.

Ingredients

Scale

For the Cake:

1 cup unsalted pistachios (shelled)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
2 tbsp rosewater
1/2 cup whole milk (or buttermilk for added richness)
1/2 cup Greek yogurt (or sour cream for extra moisture)

For the Rosewater Syrup:

1/4 cup water
1/4 cup granulated sugar
1 tbsp rosewater

For the Glaze and Topping:

1/2 cup powdered sugar
1 tbsp rosewater
1–2 tsp milk (to thin the glaze if necessary)
Crushed pistachios
Edible rose petals (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pistachios: Preheat your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet and toast them lightly for about 5-7 minutes until fragrant. Then, grind them finely in a food processor or using a mortar and pestle. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the ground pistachios to the dry mix and stir to combine evenly.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and rosewater.
Incorporate Yogurt and Milk: Stir in the Greek yogurt and whole milk (or buttermilk), blending until smooth and pooling together the wet ingredients.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula or mixing on low speed. Mix until just combined to avoid overmixing the batter.
Bake the Cake: Pour the batter into a greased and floured 9-inch round cake pan. Smooth the top with a spatula. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Prepare Rosewater Syrup: While the cake is baking, combine water and granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a simmer. Remove from heat and stir in 1 tablespoon rosewater. Set aside.
Soak Cake with Syrup: Once the cake is out of the oven and still warm, poke holes all over the surface with a skewer or fork. Pour the rosewater syrup evenly over the cake to soak in and enhance moisture and flavor.
Make the Glaze: In a small bowl, whisk powdered sugar with 1 tablespoon rosewater. Add milk one teaspoon at a time until you reach a smooth, pourable consistency.
Glaze and Decorate: Drizzle the rosewater glaze over the cooled cake. Sprinkle crushed pistachios on top and optionally garnish with edible rose petals for an elegant finish.
Serve: Allow the glaze to set slightly before slicing. Serve at room temperature and enjoy your aromatic and nutty Rosewater Pistachio Cake.

Notes

Use culinary-grade rosewater to ensure the best flavor and safety in your cake.
For a more intense pistachio taste, add extra pistachio paste or finely ground pistachios to the batter.
To lighten the cake, substitute half of the butter with applesauce or additional Greek yogurt.
The rosewater syrup can be made ahead and stored refrigerated for up to one week.
If you prefer a richer cake, use buttermilk instead of whole milk for added moisture and flavor depth.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern