Pistachio And Rose Water Cake


  • 4 eggs
  • 210g caster sugar
  • 210g pistachio nuts
  • 130ml olive oil
  • 100g butter
  • 3 oranges, zest and juice
  • 1tsp rose water
  • 50g polenta
  • 75g ground almonds
  • 1tsp baking powder
  • 75g flour

For the icing

  • 200g icing sugar
  • One or two drops of red food colouring
  • One or two drops of rose water
  • Enough cold water to bind
  • Edible rose petals, pistachios and pomegranate seeds for decoration

For the icing

  • 60g unsalted butter, softened
  • 60g icing sugar
  • 120g full fat cream cheese


  • Preheat oven to 160°C.
  • Start by beating together eggs and sugar in a mixing bowl until light and fluffy.
  • Melt together butter and olive oil.
  • Slowly mix in the butter, oil, orange juice and zest to the egg and sugar mixture
  • Blitz the polenta, pistachio nuts, ground almonds, flour and baking powder to a fine crumb, then gently fold into the egg mixture.
  • Add to a lined cake tin and bake in the oven for 25-30 minutes.
  • Mix the icing and drizzle over the cake.
  • Decorate with rose petals and pomegranate seeds.
Credit: Carina Contini

Carina Contini

Try this lovely fresh pistachio and rose water cake…


Star chef, Carina Contini, shares with us this delicious, seasonal Pistachio And Rose Water Cake.

A refreshing way to start spring baking.

Induldge and enjoy !



Carina Contini is Owner of Contini George Street, Edinburgh; Cannonball Restaurant & Bar, Castlehill, Edinburgh; and The Scottish Cafe & Restaurant – located at the gardens entrance of the Scottish National Gallery, Edinburgh.



Find out more at www.contini.com

See more of Carina’s recipes for us here and discover a new one each month in The Scots Magazine