Pistachio Cake by The Rolling Pin

I am so excited about today’s Foodie Friday recipe because it is something I have tasted before. This week’s recipe comes from The Rolling Pin. Cape Town based caterer, Steph from The Rolling Pin, is no stranger to both sweet and savoury treats. She has catered weddings, wedding teas and finger snacks, camps, holiday clubs and individual orders for big or small groups. Have a look at the Facebook page to see more photos and recipes!




  • 150g pistachios

  • 225g butter, softened

  • 225g caster sugar

  • 3 large, free-range eggs

  • Juice 1 lemon

  • 4tsp Rose Water

  • 1tsp Baking Powder

  • 125g Self-Raising flour

For the decoration

  • 1 Pink Rose, un-sprayed

  • 1 Egg White

  • 3 tbsp Caster Sugar

  • Icing Sugar, to top

You will need

  • 23cm (9in) springform cake tin, greased


  1. Make the decoration. Carefully pull the petals from the rose. Beat the egg white with a fork until it goes frothy. Using a paintbrush, lightly coat each petal with the egg white, dip into the caster sugar, shake off the excess sugar and place on a wire rack. They should dry in approximately 30 minutes.

  1. For the cake, heat the oven to 150 C. Place the pistachios in the oven and lightly toast them until golden, allow to cool slightly, then place them into a food processor to blitz. Remove, but put 2tsp aside to be used for decoration. Beat together the butter and sugar, adding the eggs one at a time, then the lemon juice and rose water.

  1. Add the baking powder, flour, pistachios and a pinch of salt, beating until combined. The mix should be a soft dropping consistency. If the mixture is too stiff, then try adding a drop of milk or water.

  1. Pour the mixture into your greased cake tin, bake in the centre of the oven for 40 to 50 minutes, or until the skewer comes out clean. Check after 30 minutes and cover with foil if the cake is getting too coloured. Once cooked, cool in the tin for 10 minutes, then remove and cool completely on a wire rack.

  1. To decorate this beautiful cake, sift some icing sugar over the top of the cake, scatter over the 2 tsp’s of pistachios that you have kept aside and then lastly place the decorated rose petals onto your cake.

Side note: If you would like to vary the way it is served, then a fun option is to try it as a pudding. Cut a piece of cake, take 1 tbsp of Greek yoghurt and drizzle it with honey. The cake will stay fresh for 3 days, if placed in an airtight container, or it can be frozen undecorated.


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