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Rose & pistachio cake

Rose & pistachio cake

There is something very regal about Shelina Permalloo's combination of pistachio and rose – two of her favourite flavours when it comes to desserts and pastries.

2.5 out of 5 stars(7) Rate this recipe
  • Serves10
  • CourseCake
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g butter, melted, plus extra for greasing
  • 150g self-raising flour
  • 175g golden caster sugar
  • 30g ground almonds
  • 30g pistachio kernels, roughly chopped
  • 3 eggs
  • 90ml Vegetable oil
  • 1 tsp Nielsen-Massey Rose Water (or see tip)

For the icing

  • 150g icing sugar
  • 1 lemon, 1-2 tbsp juice
  • 1 tbsp Cooks’ Ingredients Aromatic Rose Petals, to decorate
  • 1 tbsp pistachio kernels, slivered, to decorate


  1. Preheat the oven to 190ºC, gas mark 5. Grease a 900g loaf tin with melted butter, then line it with baking parchment. In a large mixing bowl combine the flour, sugar, almonds and pistachios and mix together with a whisk.

  2. Make a well in the middle of the dry ingredients, then add the eggs. Add the oil, melted butter and rose water or extract, then slowly incorporate the wet and dry ingredients together with the whisk or a spatula. When fully combined (be careful not to overwork the batter), pour into the prepared tin.

  3. Bake the cake for 45-50 minutes, until risen and golden. Check it’s ready by placing a toothpick into the centre of the cake. If it comes out clean, it’s ready. Cool in the tin for 10 minutes, then turn onto a rack and leave to cool completely.

  4. Sift the icing sugar into a large bowl, then gradually work in 1-2 tbsp lemon juice until smooth and thick. Drizzle the icing over the cake, then top generously with rose petals and chopped pistachios and leave to set.

Cook’s tip

Some extracts and flavourings (such as the Nielsen-Massey Rose Water) are made with alcohol, which I don’t use. You can replace it with 2 tbsp alcohol-free rose water. I use more, as it’s gentler in flavour. The cake will keep in an airtight container for up to 1 week, or wrap the undecorated cake and freeze for up to 1 month.


Typical values per serving when made using specific products in recipe


1,703kJ/ 408kcals



Saturated Fat












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