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Pistachio rose olive oil cake featured photo.

Pistachio And Rose Olive Oil Cake

Lisa Flinn
This incredible Pistachio And Rose Olive Oil Cake is made with ground pistachios, rose water and cardamom and is finish with a rose scented glaze! It's unbelievably delicious and SO moist!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Cakes, Dessert
Cuisine Middle Eastern
Yields 8 to 10 Servings

INGREDIENTS

Pistachio and Rose Olive Oil Cake

  • 1 Cup (120g) Shelled Pistachios (measured before grinding)
  • 2 Cups (240g) All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 ½ Teaspoons Cardamon
  • ½ Teaspoon Salt
  • 1 Cup (200g) Light or Extra-Virgin Olive Oil
  • 1 ¼ Cups (250g) Granulated White Sugar
  • 3 Whole Large Eggs room temp
  • 1 to 2 Teaspoons Rose Water (or to taste)
  • ¾ Cup (170g) Low-Fat Buttermilk room temp

Rose Glaze

  • 1 Cup (113g) Powdered Sugar
  • 1 to 2 Tablespoons Milk
  • 1 Teaspoon Rose Water (or to taste)

Instructions
 

  • Preheat Oven - Set a rack in the center of the oven and preheat to it 350ºF (180ºC). Spray a 10-Cup Bundt pan, such as Baker's Joy and set aside.
  • Grind Pistachios - Finely pulse pistachios in a food processor fitted with an “S” blade. Do not over pulse, as it can turn into a paste.
    1 Cup (120g) Shelled Pistachios (measured before grinding)1 Cup (200g) Light or Extra-Virgin Olive Oil
  • Combine Dry Ingredients - In a medium sized bowl, sift together the flour, baking powder, cardamom and salt and set aside.
    2 Cups (240g) All-Purpose Flour
    2 Teaspoons Baking Powder
    1 ½ Teaspoons Cardamon
    ½ Teaspoon Salt
  • Combine Wet Ingredients - With a hand or stand mixer fitted with a paddle attachment, mix together the olive oil, white sugar, eggs and rosewater on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl as needed. 
    1 Cup (200g) Light or Extra-Virgin Olive Oil
    1 ¼ Cups (250g) Granulated White Sugar
    3 Whole Large Eggs
    1 to 2 Teaspoons Rose Water (or to taste)
  • Alternate Dry & Wet - Next, add half of the dry ingredients and mix on the lowest speed until nearly combined. Followed by all of the buttermilk, mixing on low until just combined. Finally, end with the rest of the dry ingredients and mix until just combined.
    ¾ Cup (170g) Low-Fat Buttermilk
  • Add Pistachios - Finally, gently fold the ground pistachios into the batter. Do not overmix.
  • Bake - Transfer the batter to your prepared Bundt pan and bake for about 40 Minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake!
  • Cool - Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • Make Rose Glaze - Once the cake is cooled, make your glaze. Whisk together powdered sugar, 1 teaspoons of rose water (or to taste) and 1 tablespoon of milk. For a thinner glaze, add more milk as needed. If the glaze is too thin, add a bit more powdered sugar.
    1 Cup (113g) Powdered Sugar
    1 to 2 Tablespoons Milk
    1 Teaspoon Rose Water (or to taste)
  • Serve - Drizzle glaze on top of the cake. Serve and enjoy!!

Video

Notes

Rose Water - If you do not want a strong rose flavor to the cake, you can use less. Alternatively, if you do not like rose flavored desserts, you can substitute with 2 to 3 teaspoons of vanilla extract.
Storage - Store in an airtight container at room temperature for up to 4 days or 1 week in the fridge. Allow to come to room temperature before serving.
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