Pistachio and rose water loaf cake

Pistachio and rose water cake with real rose syrup

This pistachio and rose water cake is one of my personal all time favourites… to eat as well as to make ! This has just gotten that much more special after I started making the rose water at home ! The fact that the flavouring comes straight out of my garden at home has me tickled pink !!!

As with my other recipes , here too I’ve tried to make the cake as healthy as possible. The subtlety of the rose prevents me from adding heavy natural sugars . I’m still on the lookout for natural sugars with a milder note, if you have any suggestions do let me know. The cake is light in texture and is a yummy tea time treat . The yellowness of the batter comes from organic eggs , courtesy the hens at our farm. With store bought eggs the colour isn’t that intense :)  No filters , or artificial lighting in any of these pictures ! What you see is just as is !

Pistachio cake with rose syrup close up

I added the rose syrup element when making this cake for a challenge on home baker’s guild ! The quantity of the syrup turned out much less than expected but it tasted absolutely delicious.  The reason  this rose syrup came about was because , it was a naked cake challenge which meant that the cake had to be devoid of any frosting whatsoever ! Now my pistachio cake is usually slathered with luscious sweetened cream cheese. Since I had to give that a miss, I had to come up with another way of adding a moist factor to this cake.

My home made rose water was just sitting there ,all pink and pretty and I thought…hmmm…why not ?!

The sugar syrup is more by eye than precise measurements…it’s about getting that colour and consistency just right.

Pistachio cake with rose water close up

So , here’s the recipe ! The  translucent pink of the rose syrup and the mild green of the pistachios make for a whimsically alluring sight , don’t you agree?! I hope you enjoy it !

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  • 1. For the cake; This is a one bowl cake mix and the texture depends on the mixing.
  • 2. Pre-heat the oven to 180 degrees C
  • 3. Grease and line a medium sized round or loaf tin with grease-proof paper
  • 4. Take a mixing bowl and add all the cake ingredients except the chopped pistachios.
  • 5. Beat on slow speed for 2-3 minutes until all the ingredients are thoroughly amalgamated
  • 6. Beat on high for a minute. You should have a light fluffy batter.
  • 7. Now fold in the pistachios.
  • 8. Dollop the batter into the prepared tin. Gently tap the tin to even out the mixture.
  • 9. Bake until slightly golden. Insert a skewer after 30 minutes to check. It should take about 40 minutes to get done depending on the size and shape of your tin.
  • 10. Let cool on the wire rack
  • 11. Dust with icing sugar.
  • 12. To make the syrup, just melt the sugar lightly on low heat with 1 tsp of water, swirl the pan, do not stir.
  • 13. Once the sugar is melted ,add the rose water and keep swirling on low heat until the mixture gets to a sticky consistency but before it caramelises.
  • 14. It tastes best when served alongside the slices and not poured over the whole cake.

About Chef

Shanthini Rajkumar

Hello ☺ ! Welcome to Pink lemon tree. A suggestion that has turned into an immensely satisfying connect with foodies from near and far. Best described as a foodie mom ...