Cardamom
Pistachio Cake with Lemon, Cardamom, and Rose Water
Popular on Food52
103 Reviews
Danielle E.
June 13, 2022
I love this recipe! But, has anyone tried to make this dairy free? I’ve made with Earth Balance as a substitute and it’s worked okay. Leaves the cake a bit denser. Would love to get a nicer rise! Any recommendations? Egg whites peaked? Baking pow?
[email protected]
February 19, 2022
A new favorite for 3 reasons: 1) The recipe works well with gluten free flour for those who need that 2) It is a small goodie for small households. 3) I love lemon! I make extra frosting and baste the sides of the cake with frosting while it's cooling, because the more lemon, the better.
Miriam I.
June 12, 2020
I have been making this cake as a Passover cake (without flour) since it first appeared in the NYT. It’s my signature cake!
Miriam I.
June 12, 2020
I use matza cake meal but I used less of it than the amount of flour called for in the recipe and increase the almond meal. I also don't use cardamom and rose water which I can't find Kosher for Passover.
RP
June 19, 2019
Can I use pistachio flour instead of grinding the nuts? Can I use additional almond meal (or pistachio flour) instead of the all-purpose flour (I can't eat grain)? Do you think it would work with erythritol instead of sugar (I don't eat sugar)?
melissa
July 30, 2018
Made this cake last night for my dad's birthday. It was excellent! Followed the recipe as was but replaced meyer with regular lemons, upped the rose water a wee bit and ground granulated sugar in a food processor to get the superfine sugar. Came out so lovely. It's even better with coffee this morning. :) Would be perfect for an afternoon tea. It's delicate so if you like a bolder flavor, I wouldn't be shy with the lemon, rose water, and/or cardamon. To decorate, I sprinkled some of the left over pistachio meal and added a thin ribbon of lemon rind. Enjoy!
pbf
April 23, 2016
I never buy salted butter. I love the fresh sweet taste of unsalted butter and when I cook with it I like to be able to control how much salt I want. In a recipe that calls for salted butter I just add a bit of salt to the mix.
On a separate note, I just made this cake for the Seder last night and I substituted matzoh meal/matzoh cake meal (half and half) for the amount of flour. It tested done -- but still moist -- after 40 minutes with the sides nicely browned. I added much more Meyer lemon juice to the glaze and didn't wait for the cake to cool before adding the glaze because I wanted it to soak in a bit to make sure the cake would be moist. It cut beautifully and was a hit at the Seder. This is indeed a good recipe.
On a separate note, I just made this cake for the Seder last night and I substituted matzoh meal/matzoh cake meal (half and half) for the amount of flour. It tested done -- but still moist -- after 40 minutes with the sides nicely browned. I added much more Meyer lemon juice to the glaze and didn't wait for the cake to cool before adding the glaze because I wanted it to soak in a bit to make sure the cake would be moist. It cut beautifully and was a hit at the Seder. This is indeed a good recipe.
Suzie
April 8, 2016
I made this cake for a meeting. It turned out beautifully, and everyone wanted the recipe. I am making it again for my book club. I did sprinkle toasted almonds on top and a bit of lemon zest....very pretty...I am wondering.....will this cake freeze well? Would be great to have one made up ahead of time.
Stephanie S.
April 6, 2016
I have made this cake twice now, both with very tasty results.
I personally did not enjoy the texture of the purchased almond meal, so I set it through a fine mesh to get the finer bits for my cake. To me this improved its mouth feel.
Highly, highly suggest adding just a bit of blood orange juice with your lemon juice for the icing. It will produce a pink icing to compliment the green cake.
A bit of yogurt was also pretty darn good in here (about a half cup)
Thank you for the recipe, I'll be breaking it out every Easter for its spring time color scheme!
I personally did not enjoy the texture of the purchased almond meal, so I set it through a fine mesh to get the finer bits for my cake. To me this improved its mouth feel.
Highly, highly suggest adding just a bit of blood orange juice with your lemon juice for the icing. It will produce a pink icing to compliment the green cake.
A bit of yogurt was also pretty darn good in here (about a half cup)
Thank you for the recipe, I'll be breaking it out every Easter for its spring time color scheme!
Andrea Y.
February 11, 2016
This is one of those recipes that I've had saved for awhile and I want to make it but (you knew there was a big but coming), it will be expensive. Although I have a fairly well-stocked kitchen, I'll have to buy superfine sugar (I have granulated, powdered, and turbinado, but not superfine), almond meal (I have 8 kinds of flour on hand, but not almond flour), meyer lemons (I have standard lemons, but not meyer lemons), cardamom (I have probably 40 spices on hand, but not cardamom), and pistachios (I have walnuts and pecans on hand, but not pistachios). I just happen to have rose water on hand. And nuts are never cheap. I will probably spend $25 at least on this cake; more when I go to the gourmet grocery hoping they have all these not quite standard ingredients. And finely ground pistachios? I will admit that I don't have an eye for this, but is that 2 cups of whole pistachios? 1.5 cups? 4 cups? I wish it would give the measurements (especially for ground items) in weight rather than volume. As in, "6.5 oz (or grams) of pistachios, finely ground." I will probably table this recipe again because just getting the ingredients sounds too complicated today....
Chris V.
February 16, 2016
Hi Andrea,
You can easily substitute regular gran. sugar for the superfine sugar (if you want to replicate the texture you can just process sugar for a few pulses in a food processor or blender), and regular lemons for Meyer lemons. You can eliminate the cardamom or replace with vanilla (not the same taste, but it will work). If getting pistachios is an issue you replace with nuts of your choice. Almond meal creates a wonderful texture in cakes so if you bake often it's good to have on hand. But at the end of the day you decide what your shopping budget is, and if you can't get key ingredients then it's your right to make something else.
You can easily substitute regular gran. sugar for the superfine sugar (if you want to replicate the texture you can just process sugar for a few pulses in a food processor or blender), and regular lemons for Meyer lemons. You can eliminate the cardamom or replace with vanilla (not the same taste, but it will work). If getting pistachios is an issue you replace with nuts of your choice. Almond meal creates a wonderful texture in cakes so if you bake often it's good to have on hand. But at the end of the day you decide what your shopping budget is, and if you can't get key ingredients then it's your right to make something else.
Francoise V.
May 8, 2020
I agree with Chris V. You do what you can. Many of the food items will be MUCH cheaper at bulk food stores and you can buy only what you need. If you are interested in baking, a lot of newer recipes have cardamom so you may want to get some at some point.
Measurements like "1 cup ground pistachios" mean that you grind the item to fill 1 cup. If it says "1 cup pistachios" you measure 1 cup whole pistachios although it may tell you to grind them in the recipe steps. Go by the ingredients list. As for metric measurements, you can buy a food scale for $15 and you'll use it all the time. So long as you don't drop it, keep it clean, and turn it off (I switch the batteries around) it should last a long time. It has lb, kg, g, oz. Another handy inexpensive thing to consider buying is a chopper. You can grind nuts, turn regular sugar into superfine sugar and more, saving you money and work. They also are maybe $15. Finally here are two links that help with food substitutions etc.
http://www.onlineconversion.com/cooking.htm
https://www.kingarthurflour.com/learn/ingredient-weight-chart
Cooking, especially baking, is supposed to be fun. Do what you can but don't put pressure on yourself. Good luck!
Measurements like "1 cup ground pistachios" mean that you grind the item to fill 1 cup. If it says "1 cup pistachios" you measure 1 cup whole pistachios although it may tell you to grind them in the recipe steps. Go by the ingredients list. As for metric measurements, you can buy a food scale for $15 and you'll use it all the time. So long as you don't drop it, keep it clean, and turn it off (I switch the batteries around) it should last a long time. It has lb, kg, g, oz. Another handy inexpensive thing to consider buying is a chopper. You can grind nuts, turn regular sugar into superfine sugar and more, saving you money and work. They also are maybe $15. Finally here are two links that help with food substitutions etc.
http://www.onlineconversion.com/cooking.htm
https://www.kingarthurflour.com/learn/ingredient-weight-chart
Cooking, especially baking, is supposed to be fun. Do what you can but don't put pressure on yourself. Good luck!
tilo
July 13, 2015
I simply loved the recipe,the flavors and texture are very unique. Everybody loved it.
MB
June 26, 2015
Can I reduce the butter in this recipe and replace it with half applesauce or yogurt?
radovanovic.rade
June 4, 2015
Hi! Please, can we get the rose water recipe since I cannot find to buy it here? Thanks!
pbf
June 4, 2015
Rose water is very difficult to make and requires a huge amount of rose petals which have no pesticides or other chemicals on them. That is why it is so expensive for such a small bottle. However, it is also very strong so you only use a few drops of it in a recipe, so it isn't all that expensive in the long run. I suggest you try Amazon or some other web site.
Sophia H.
July 2, 2015
Try ordering it on line, many Mediterranean and or finer baking supply places should have it.
Amy S.
May 9, 2015
This is an awesome recipe that takes kindly to modifications. I used a regular lemon and because I had lavender simple syrup on hand, substituted that for the rose water. I also added a little of the simple syrup to the glaze to intensify the lavender flavor. I put the batter in tiny springforms and just watched it carefully-- it yielded a dense yet pleasantly tender and flavorful cake that stayed just as moist the next day. Definitely going to put this in my regular baking rotation!
olive
April 27, 2015
does anyone know is there really no baking powder in this cake? it must not rise very much? is it a very shallow cake? thanks!
Skilletlicker
April 27, 2015
Yes it's shallow-ish and it's FANTASTIC!!! A very sophisticated dessert.
Ginny
April 5, 2015
I made this cake today for Easter. As always, I followed the recipe to the letter. I am no novice to baking, so this is not unchartered waters. :) However, the rose water was so pronounced and the lemon on the icing was so bitter, the cake was not quite what I expected. Deeply disappointed. i wonder what went wrong.
Jennifer W.
March 28, 2015
I'm new to baking so..do you really need a standup mixer for this cake? can i use my handheld and my arm muscles? Thanks!
Karen F.
March 19, 2015
Made this for a friend's birthday. So beautiful, and turned out perfect! Will wait to hear how it tasted, but it was a show stopper to present.
Skilletlicker
March 8, 2015
This cake is fantastic. I made it last week. I didn't have Meyer lemons so I just used regular lemons. I will definitely make again. A lot.
reub
February 26, 2015
Made as well - stayed to recipe accurately. Certainly a crowd pleaser and to answer my earlier question, it stayed edible and tender with no noticeable degradation in tender just wrapped in plastic on the counter for over a week.
Wendy L.
February 26, 2015
I made this for a dinner party this month—lovelove. Has a texture mimicking pound cake, love the subtle unique flavors of cardamom & rosewater, both of which I slightly reduced. We carved away at the leftovers for breakfast over the next week. A really great cake!
Leah
February 25, 2015
This was AH-mazing. Strong flavors but so nice to have something different. Everyone loved it. I think I did make a bit more glaze.
Joyce P.
February 19, 2015
I am so looking forward to making this cake and eating it of course! Looking forward to baking recipes with joined up weights in the future.. thanks for such a great site and for this cake...
Iris M.
February 18, 2015
I was very much looking forward to this cake but it turned out a bit on the dry/crumbly side with 1 tsp of rose water def a bit overpowered w that flavor. Wondering if flour and a bit of baking powder may help the consistency to make it lighter?
Jessica
February 15, 2015
Is this cake supposed to be quite brown? I'm worried, it smells a bit overbaked and is quite brown, wanted to bring this to a party tomorrow so I can't cut into it. And the photo is only the top with glaze so I can't tell how brown it is. Also thought it a bit odd to have the same baking time but you can opt between 8" and 9" pans.
tpchicago
February 15, 2015
Just made this with a few adjustments. Used all-purpose flour instead of almond meal and used almond extract instead of rose water. Turned out great- loved the flavor and texture. Will definitely be making again.
Jerry
February 14, 2015
Made it today and just had a slice. Absolutely delicious! I followed the directions to the letter. This is one recipe I will come back to for any occasion.
yvettar
February 14, 2015
I just used pomegranate molasses instead of rose water. It looks great, smells great, will let you know how it tastes.
Alice A.
February 14, 2015
My husband is on a special diet where he can't eat refined sugar, but can have honey. Could I substitute honey for the cake bit at least?
Gourwomand
February 13, 2015
Thank you Sarah for getting back to me on the salt question. Will be making this this weekend.
Brad R.
February 13, 2015
By this time, if I was Sarah, I might be wondering if I had misspelled my name BUDDHA. Just a thought.
reub
February 13, 2015
Without degrading the texture, how far in advance of service could this be made (and how is it best stored to do so)?
AndyManlee
February 13, 2015
I'm planning to make this with lavender infused water instead of rose for a less powerful flavor!
AndyManlee
February 13, 2015
We visited a small bakery called Trafiq over the weekend and they made a heavenly lemon and lavender cake. I'm stoked to do this!
Chris V.
February 12, 2015
Thank you so much for this recipe. I just made a variation of it (with blood oranges and vanilla rather than the lemon, rose water, and cardamom) and it came out absolutely beautiful and tasty! I did add salt to the mix, as well, since I used unsalted butter and pistachios.
Sarah J.
February 13, 2015
I'm so glad it came out well. The blood orange variation sounds really nice!
Gourwomand
February 12, 2015
Does anyone know if butter and pistachios should be unsalted? Think yes but there's no salt at all in recipe. Thanks!
Sarah J.
February 13, 2015
I used salted pistachios. I'd recommend adding 1/2 teaspoon of salt if you're using unsalted nuts.
Jerry
February 14, 2015
Ah! I used unsalted pistachios and it tastes great to me. I actually bought salted but then reread the recipe and it just said pistachios. The cardamom and Meyer lemons have such a subtle punch I didn't miss the salt.
pbf
February 12, 2015
Well, writing about excellence, I certainly didn't exhibit it in my previous comment. Sorry for the typos!
pbf
February 12, 2015
Thank you AntoniaJames and Frencesca Gilberti for your comments in support of weight measurements for baking and also, Antonia, for the UK version. Very helpful. I would like to add -- the to good folk at Food 52 -- that with digital scales so accurate AND cheap to buy, there is no reason for anyone who bakes not to have a scale. It makes baking much easier and, were small differences matter, gives so much better results. I use the best ingredients I can when I cook and bake, so why wouldn't I want the results to be excellent. Weighing ingredients certainly helps in that. Conversion tables -- a cup of flour weights such and such -- rarely help. Not to mention that it puts the onus on the cook to do the conversion. I think all of Food 52 recipes should require weights -- at least for baking.
pbf
February 12, 2015
I certainly will! I think you have a wonderful site. This is my only complaint.
amanda H.
February 12, 2015
Yes please, Food 52, I have been a member for years and this cup business drives me crazy!!, Think I'll look up Nigel slater's recipe.
Love from an Englishwoman on the Cote d'azur :)
Love from an Englishwoman on the Cote d'azur :)
AntoniaJames
February 12, 2015
The "New York Times" version adapted by Julie Powell shows US volume measurements. Here is Slater's version, from a UK blogger: http://wikitchenstories.co.uk/nigels-pistachio-cake/ Interestingly, the original recipe calls for baking a bit longer at a lower temperature (160 C / 320 degrees F), allowing the cake to cool in the tin, and topping with candied rose petals in addition to the pistachios. ;o)
pbf
February 11, 2015
Could you give measurements by weight? I'm sure that this is a lovely cake, but I don't understand why weights aren't considered the gold standard of a well done baking recipe.
AntoniaJames
February 12, 2015
I agree! I've gotten pretty good at conversions, though it's tricky because how much a particular baker's cup of flour weighs can vary so dramatically. I'm now only buying new cookbooks that include weight measurements (making an exception for very old cookbooks). Incidentally, the last four cookbooks I've purchased were published in the UK. ;o)
reub
February 11, 2015
Without degrading the texture, how far in advance of service could this be made (and how is it best stored to do so)?
Cameron
February 11, 2015
I LOVE the high nut ratio to low flour ratio of this recipe. It has a super moist, almost marzipan texture. The lemon flavor was a bit more powerful than I was expecting, although I do love lemon. I'm thinking cut back on the citrus slightly and a thin layer of chocolate ganache will stick a decadent Valentine's landing.
Hazel L.
February 11, 2015
The recipe for the cake says 1 lemon, juiced and zested. I would reserve 2 tablespoons of the lemon juice for the frosting. My opinion of course.
JulieJakoubek
February 11, 2015
In all my years of cooking and baking, I have never found a "standard sized" citrus fruit. This is where some common sense comes into play, unless you are a first time cook/baker. If it were me, I would pick the most average sized fruit, whether it comes from the market or a tree, and zest, then juice away ! Just my humble opinion.
J
February 11, 2015
What is rose water and where does one find it? Sounds like Grammy's perfume!
Thanks so much!
Thanks so much!
Nargess
February 11, 2015
Rose Water is a beautifully aromatic water that smells like roses. It is derived from actual roses/flowers in a rose water distillation ceremony called (Golab Giri) in a small town called Kashan. It has such a beautiful fragrant aroma and you can find it in many middle eastern shops. They call it Golab..(hard G). Hope you find it :)
farah B.
February 12, 2015
you can find it on amazon, Sur la table, Williams Sonoma and whole foods as well as most middle eastern grocery stores. just make sure that you are getting the real thing and not some chemical additive that taste and smells like rose water. pure rose water is extremely aromatic and very strong and sometimes one or two drops can be sufficient.
Maria
February 11, 2015
It would be nice if the author clarified the size of the Meyer lemon she used, as they do grow in various sizes; is there a "standard" size? Also, the original recipe called for an orange, zest and juice. That would be an option to try.
Sarah J.
February 11, 2015
I had a small Meyer lemon and it produced 2 to 4 tablespoons of juice. An orange would obviously produce significantly more. Since my cake was not at all dry, I think there's flexibility in the amount of liquid -- aim for at least 2 tablespoons.
Maria
February 11, 2015
Thank you for the clarification! That was my thought on the orange, also. I am definitely making it this weekend. At my house, put pistachios in anything and it disappears.
Mpslavich
February 11, 2015
The 2 tablespoons are for the glaze. My question refers to the amount in the cake? The recipe's ingredient list only says the "one Meyer lemon zested and juiced".
Sarah J.
February 11, 2015
I used the juice of one small Meyer lemon (between 2 and 3 tablespoons), but the original recipe actually calls for the juice of one orange, which would be significantly more. There is some wiggle room here -- I would aim for 2 to 3 tablespoons of juice.
Suzanne R.
February 11, 2015
This really is a small cake! I think I'd double the recipe and bake in a large pan.
Mpslavich
February 10, 2015
I use lemons from my Meyer Lemon tree. Some are almost as large as a grapefruit and one squeeze will give me 1/2 cup of juice. Others are the size of oranges and yield 1/3 cup juice. And the smallest about the size of a large lemon give me 1/4 cup. So how am I to interpret this recipe's direction for the juice of one meyer lemon?!?
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