Moist rose and pistachio cake flavored with rosewater, ground pistachios, and a light syrup glaze. This elegant dessert is perfect for Valentine’s Day, celebrations, and afternoon tea.
Preheat oven to 170°C / 340°F.
Grease and line a 22 cm (9-inch) round cake tin.
Cream butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in rosewater and vanilla.
In a separate bowl, whisk together ground pistachios, flour, baking powder, and salt.
Add dry ingredients to the batter alternately with milk, mixing gently until smooth.
Pour batter into prepared tin and smooth the top.
Bake for 45–50 minutes, until a skewer inserted into the center comes out clean.
Cool in the tin for 10 minutes, then transfer to a rack.
Simmer water and sugar for 3–4 minutes until dissolved.
Remove from heat and stir in rosewater and lemon juice.
Brush warm cake with rose syrup for extra moisture and aroma.
Cool completely before garnishing with pistachios and rose petals.
Drinks
Rose Champagne or sparkling rosé
Earl Grey tea
Mint tea
Light dessert wine (Muscat)
Serve With
Whipped cream
Greek yogurt
Vanilla crème fraîche
Use rosewater sparingly — subtlety is key
Freshly ground pistachios give the best flavor
Lemon juice in the syrup balances sweetness
Keeps well for 2–3 days in an airtight container
Perfect Valentine’s dessert: fragrant, elegant, and unique
10 servings