Rose & Pistachio Bundt Cake

Rand QolaghasiRand Qolaghasi
Follow Rand Qolaghasi | @oursoufra
Pistachio and rose are a match made in dessert heaven. Put them in a cake and you've got yourself an amazing dessert that takes you to the Middle East!
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  • 2 cups All-Purpose Flour
  • 4 Eggs
  • 1 cup Cane or White Sugar
  • 1 cup Vegetable Oil
  • ¾ cup Milk
  • 2 tbsp Tazah Rose Water
  • ¼ cup Crushed Pistachios
  • ¼ cup Dried Rose Petals optional
  • ¼ tsp Salt
  • 1 tbsp Baking Powder
  • 1 tsp Ground Cardamom


  • Preheat your oven to 370*F
  • Grease the bottom and sides of a 12-cup bundt pan generously
  • In a bowl, combine flour, salt, baking powder, and ground cardamom. Whisk and set aside
  • In the bowl of your stand mixer (or with an electric mixer), beat eggs, sugar, and vanilla on high speed for 2 minutes. Add the oil, milk, and rose water. Mix.
  •  Add in the dried rose petals and crushed pistachios and mix until combined.
  •  Slowly add flour mix and mix on low speed until combined. Don't over mix.
  •  Pour the cake mix into the greased bundt pan.
  • Bake for 35-40 minutes, or until a toothpick inserted into the cake comes out clean. Check the cake at the 35 minute mark (this all depends on your oven).
  •  Let your cake cool for 10 minutes in the pan.
  • ) Invert the slightly cooled bundt cake onto a serving plate. Slice, top with more crushed pistachios and enjoy!


1) The dried rose petals are totally optional. The flavor of the cake will still be amazing without them. 
2) Store cake in an airtight container at room temperature for 4 days. 


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