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!
I teamed up with Colavita to create this wonderful recipe! This is a paid partnership, however, all thoughts and opinions are my own.
Why You Will Love This Cake
- The crumb is incredibly MOIST! In fact, it stays moist for at least 4 days.
- Not too sweet.
- The flavor is so unique. The combination of pistachios, rose water and cardamom is a winning combination.
- SO easy to make.
The cake is by far my most favorite bundt cake and I hope you love it as much as I do! For more Bundt cakes, be sure to check out our Lemon Poppy Seed Honey Cake, Marble Bundt Cake and Strawberry Bundt Cake!
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Pistachio And Rose Olive Oil Cake Ingredients
Ingredient Notes - Cake
- Pistachio Nuts - Make sure the pistachios are toasted.
- All-Purpose Flour (Plain Flour) - Use a good quality flour for best results.
- Baking Powder - Helps the cake rise and creates a moist crumb.
- Cardamom - Do not skip this ingredient. It adds such a unique flavor to the cake and works so well with the pistachios and rose water.
- Salt - Helps enhances all the flavors.
- Olive Oil - Makes the cake SO moist! We are using olive oil as opposed to extra-virgin olive oil.
- Sugar - We are using white granulated sugar. The cake is not too sweet, so refrain from cutting the amount of sugar as it will result in a dry cake.
- Eggs - Adds structure and helps emulsify the batter.
- Rose Water - Make sure you're using culinary rose water. Sadaf is my favorite (not an affiliate link).
- Buttermilk - Adds moisture and tenderizes the cake.
Ingredient Notes - Glaze
- Powdered Sugar - Also known as Icing Sugar or Confectioners' Sugar.
- Milk - I used whole milk, but you can use any kind of milk you have on hand.
- Rose Water - You can add as much rose water as you'd like.
*See recipe card for quantities.
Pistachio And Rose Olive Oil Cake Instructions
Here are step-by-step photos and instructions on how to make this Pistachio Olive Oil Cake! Find the detailed instructions in the recipe card at the end of this post.
Step 1. Finely pulse pistachios in a food processor fitted with an “S” blade. Do not over pulse, as it can turn into a paste.
Step 2. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add olive oil, sugar, and eggs. Whisk on medium speed for 2 minutes.
Step 3. Add rose water and mix for 30 seconds.
Step 4. Add half of the dry ingredients and mix on the lowest speed until nearly combined.
Step 5. Add all of the buttermilk and mix on low until just combined.
Step 6. Add the rest of the dry ingredients and mix until nearly combined.
Step 7. Gently fold the ground pistachios into the batter with a rubber spatula.
Step 8. Pour batter into your prepared pan and bake at 350ºF (180ºC) for about 40 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown and springs back. Allow to cool on cooling rack for at least 10 minutes before inverting.
Step 9. Once the cake is completely cooled, make your glaze. In a medium bowl, whisk together sifted powdered sugar, 1 to 2 teaspoons of rose water and 2 tablespoons of milk. For a thinner glaze, add more milk as needed.
Step 10. Pour glaze on top of your cake and garnish with crushed pistachios and dried rose petals if you’d like. Enjoy!!
Substitutions
- Olive Oil - You can use other light oils such as, avocado oil, canola or vegetable. Although I haven't tested this recipe with Extra-Virgin Olive Oil, I'm sure it will work as well. The olive oil flavor my be a bit more pronounced though.
- Cardamom - If you don't have cardamom on hand, try substituting with a mixture of ¾ teaspoon of cinnamon and ¾ teaspoon of nutmeg.
- Rose Water - I know some people do not like rose scented desserts. Try using orange blossom or adding orange zest or lemon zest.
Equipment
- 10-Cup Bundt Pan
Storage
- Store in an airtight container at room temperature for up to 4 days or 1 week in the fridge.
Tips for Success
- Use a kitchen scale to weigh all your ingredients. It’s the best and most accurate way to bake. You can refer to King Arthur’s Weigh Chart for ingredient conversions.
- If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
- Use a high quality olive oil. I'm using Colavita's Olive Oil.
- Make sure to use room temperature ingredients. Using room temperature ingredients will help the batter emulsify better, ensuring a smooth batter. Leave your eggs and buttermilk on the counter for about an hour for best results.
- Sift your dry ingredients. Sifting the dry ingredients before adding to your wet ingredients will ensure a smooth batter.
- Do not overmix. As always, refrain from over mixing the batter as it will overwork the gluten in the dough. Thus, creating a tough cake.
FAQs
If you are using light olive oil, you will not taste the oil.
Cardamom is commonly found in Indian, Arabic and Middle Eastern cuisine. It is a spice that is made from the seeds of a plants in the ginger family.
Yes you can! You can use a tube pan. I have not tested this recipe using other pans however.
More Bundt Cakes
Did you try this recipe? Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Pistachio And Rose Olive Oil Cake
- Total Time: 55 Minutes
- Yield: 8 to 10 Servings
Description
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!
Ingredients
Pistachio and Rose Olive Oil Cake
- 1 Cup (200g) Colavita Olive Oil
- 1 ½ cups (300g) White Sugar
- 3 Large Eggs, room temp
- 2 Teaspoons Rose Water
- ¾ Cup (170g) Buttermilk, room temp
- 2 Cups (240g) All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 ¼ Teaspoons Cardamon
- ½ Teaspoon Salt
- ¾ Cup (90g) Shelled Roasted Pistachios
Rose Glaze
- 1 Cup (113g) Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1 to 2 Teaspoons Rose Water
Instructions
- Set a rack in the center of the oven and preheat to 350ºF. Generously grease a 10-Cup Bundt pan and set aside.
- Finely pulse pistachios in a food processor fitted with an “S” blade. Do not over pulse, as it can turn into a paste.
- In a medium sized bowl, sift together the flour, baking powder, cardamom and salt and set aside.
- With a hand or stand mixer fitted with a paddle attachment, mix together the olive oil, white sugar and eggs on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl as needed.
- Add rosewater and mix for 30 seconds.
- 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.
- Gently fold the ground pistachios into the batter.
- 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!
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once the cake is cooled, make your glaze. Whisk together sifted powdered sugar, 1 to 2 teaspoons of rose water and 2 tablespoons of milk. For a thinner glaze, add more milk as needed.
- Drizzle glaze on top of the cake and garnish with crushed pistachios and dried rose petals if you’d like. Enjoy!!
Notes
- Store in an airtight container at room temperature for up to 4 days or 1 week in the fridge.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
Maggie says
This cake was so moist and the flavors were outstanding! This was my first time making an olive oil cake and won’t be my last. Thank you for sharing!
Lisa says
Aw, I'm so happy to hear that you enjoyed this cake! It's one of my favorites! Thank you for your review!
Linda says
I made this cake for my dad’s birthday and it was amazing!! So moist and the rose water and cardamom was a great combination. Definitely making this again.
Lisa says
Hi Linda, I'm so happy to hear that you made this cake for your Dad's birthday! It's one of my favorite cakes! Thank you so much for trying it 🙂