Pistachio Cake with Lemon, Cardamom, and Rose Water

I’m having a cardamom and cake kick, so thought i would try this recipe. The colours and smell and taste of this is amazing!

Serves 10 to 12 (or hide it and keep it to yourself)


  • 8 ounces (2 sticks) butter, slightly softened
  • 1 cup plus 1 tablespoon superfine sugar
  • 3 eggs
  • 1 cup finely ground salted pistachios
  • 1 cup almond meal
  • 1 Meyer lemon, zested and juiced
  • 1 teaspoon rose water
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/2 to 1 teaspoons cardamom, depending on your preference
  • 2 tablespoons Meyer lemon juice
  • 1 cup confectioners’ sugar



  1. Butter an 8- or 9-inch round baking pan and line it with parchment paper. Preheat the oven to 350° F/180°C.
  2. Cream the butter and the sugar until pale and fluffy, 3 to 5 minutes.
  3. Add the eggs one at a time, beating after each addition. Add the ground pistachios and almond meal and mix to combine. Add the lemon juice, lemon zest, and rose water and mix well (don’t add too much rose water – there’s a delicate balance between enjoying fragrant rose water vs liking your great aunt).
  4. Whisk the flour and cardamom together in a small bowl. (If you have used unsalted pistachios, add 1/2 teaspoon of salt at this stage.) Then use a rubber spatula to gently fold this dry mixture into the wet butter and egg mixture. Be careful not to overmix.
  5. Transfer the mixture into the prepared cake pan, spread it out evenly, then bake for 40 minutes. Tent the top of the cake with aluminum foil and bake for another 10 minutes, or until the sides are starting to brown, a toothpick inserted into the center of the cake comes out clean, and the cake is no longer wet-looking or sticky. Allow the cake to cool completely in the pan for several minutes, then transfer to a wire rack to cool completely.
  6. To make the icing, whisk together the lemon juice and confectioners’ sugar. Pour this over the cooled cake, then wait for at least 30 minutes for the icing to set before slicing and serving.

6 Comments Add yours

  1. Wonderful blend of flavors in that cake!! (:

    Liked by 1 person

    1. It really is. Love making it. The colours are fab too! 🌼🌼

      Liked by 1 person

  2. Is it me or is rose water under-used and under-appreciated? Loving this mix of ingredients and flavors right here. I’m a fan of any cake or tart with lemon, so you had me at that. I love a short-ish ingredient list so that’s another thing I’m excited about haha. Definitely going to find an occasion to make this one for. Lovely, fresh and delicious recipe.

    Would you by any chance be interested in sharing your recipe with our community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes. Be sure to check us out right over here: https://www.facebook.com/groups/OnlyGoodEats


    1. Rose water really is, but I find there’s a delicate balance between rosie loveliness and it tasting like the smell of your great aunt. I’m thinking of starting cake parties, purely for cake tasting – I think that’s the best way to go! Feel free to share it, would love to see the pictures when you make it! – jess @ stripes and bees

      Liked by 1 person

      1. Hahaha! That’s so true. Less is more in this case. Cake parties sound awesome, and if everyone brings something different then you’ve got yourself lots of different flavors.

        I’m afraid we don’t feel comfortable posting on anyone’s behalf, because we feel that whoever made the dish or came up with the recipe should receive the credit. So if you ever have some time, be sure to check out the page. 🙂


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