Rose & Pistachio Cake

Rose and Pistachio Teacake is a light and moist teacake with the beautiful persian flavors, perfect with your evening tea, or for a romantic coffee meet. 

If you know me for long, you know i have a thing for pistachios, and rose, and tea cakes. So this happened long ago, rose and pistachio became a part of my baking, and i would make chocolates, truffles, brownies, and tea cakes. And my romance with this combination is never ending. Well i find this combination very romantic too, infact i remember the first time i saw this combination in a cake was in a cake called persian love cake 🙂

Well, very classic persian / middle eastern flavors, the best part is that it is not very dominating, its a perfect subtle medley of flavors. I would like to emphasize, dont get worried about the sugar syrup brushing, i have carefully kept the sugar in the cake low, and and that in the drizzle, and its all at the end a perfectly sweet cake. You would like to keep coming back to it. 

Write to us at or, would love to hear your baking stories and help you in any ways possible. 


  • 1/2 cup, 175g butter, softened
  • 1/2 cup, 175g caster sugar
  • zest and juice of 1 orange
  • 3 large eggs
  • 1/2 cup + 2 tbsp, 200 gm, all purpose flour
  • 1 tsp baking powder
  • 2 tsp rose petals, crushed
  • 3 tbsp, 50 gm pistachio nuts, chopped
  • 1/2 tsp Rose Essence (optional)

Ingredients for drizzle

  • zest and juice of 1 lemon
  • 4 tbsp water
  • 2 tbsp caster sugar
  • 1 tsp rose petals
  • 1/2 tsp rose water / rose essence

Ingredients for Rose Cream

  • 200 ml fresh cream
  • 2 tbsp honey
  • 1 tsp rose essence / rose water


  1. Preheat the oven to 180°C. Grease and dust the base line a 9*4 inch loaf pan.
  2. Cream the butter, sugar and orange zest until pale and fluffy.
  3. Whisk in the eggs, one at a time.
  4. Mix together the flour and rose petals, baking powder, and chopped pistachios.
  5. Add the flour mixture into the egg mixture, in 3 portions, alternating with the Orange juice. 
  6. Gently mix till combined completely. 
  7. Pour it into the prepared tin and bake for 25-30 minutes until golden and passes toothpick test.
  8. Bake on top heating towards the end if your oven doesn’t brown the top while baking. 
  9. While the cake is baking, make the drizzle.
  10. Heat the lemon juice, sugar, water rose petals, rose water and half of remaining pistachios.
  11. Heat until the sugar has dissolved, then allow to cool.
  12. Prick the hot cake with a skewer all over the top and brush this drizzle evenly.
  13. Garnish with the remaining chopped pistachios and a scattering of rose petals, over the drizzle.
  14. Allow the cake to cool in the tin before removing.
  15. Whisk the crème with the honey and rose water until thickened, and serve with the cake.


  • See the butter cake recipe to understand the creaming method, thats common to most cakes, to understand terms like light and fluffy etc. 
  • Substitute the rose water with rose essence, or just used the dried rose petals, the flavors will be a little less intense but still great.
  • Don’t use the cosmetic rose water.
  • Cut the cake in slices and store in airtight box.  

Video recipe for a basic butter cake to follow the process. 

Print Friendly, PDF & Email